Recipe by Crisco® Olive Oil
"This unusual but delicious recipe starts with a tangy mustard marinade finished with a sweet cherry-flavored compote."
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1 (1 1/2 pound)
pork tenderloin, trimmed
fresh rosemary, for garnish
dried rosemary, crushed
shiitake mushrooms, roughly chopped
1 (18 ounce) jar
SMUCKER'S® Cherry Preserves
1 1/2 teaspoons
chilled butter, cut into pieces
We loved this. I didn't have any cherry preserves so I just used frozen mixed berries and boiled them down til they were thick, added sweetener and used that instead of preserves.
This recipe was wonderful. I used a little over 5 lbs of tenderloin, and there was plenty of marinade to coat. I did think the consistency of the marinade was quite thick, so I added about 1/3 cup of balsamic vinegar to thin. We prepared the tenderloin on the grill, sliced, and plated for the guests with a drizzle of the sauce. To die for! The spicy bite of the pork and the sweetness of the cherry sauce works so well, and makes a very pretty plate. I passed the reserved sauce, but do let your guests know it's super sweet. I used Kroger brand cherry preserves, which had some nice, whole cherries in it. Very pretty. I made the sauce a day ahead, and whisked in the chilled butter after re-heating. Lovely dish, would be great for the holidays!
Rather than using Smucker's Cherry Preserves, I use a jar of sour cherries, a tablespoon of sugar, and corn starch to thicken. It makes the compote have a zestier flavour.
This is the first review I have ever done on this site, but I felt compelled because this recipe is SOOO GOOOOD!! The changes I made were out of necessity because of what was in the cupboard, not because I felt like the recipe needed them. I used pork chops, not tenderloin. In the marinade, I used olive oil (sorry Crisco) and didn't have any thyme so I just omitted it. When it was time to grill, our grill wouldn't start so I threw a drizzle of liquid smoke into the marinade. Then miraculously the grill started so mine were extra smoky but sooo good! In the compote I didn't have mushrooms so I left those out, I used black cherry preserves in the fridge (only about 9oz) and again no thyme. I decided to throw in a little fresh basil from the garden. This was FANTASTIC and so forgiving. Even with all my little changes it was great!
This was a nice meal. Tasty way to prepare pork.
Grilled the pork and it was delicious, even without the cherry compote. The compote complimented the flavors of the pork and it was a hit! I definitely will be making this again.
Very tasty. Didn't have the mushrooms, nor do I care for them, so left them out. Husband wouldn't eat the cherry compote, but I thought it was very good. Maybe could have gone with a little less thyme (maybe 1 tsp) Quick and easy, too. I think you could easily half the compote and still have plenty.
**DELICIOUS** My one peice of advice...start the cherry sauce way before you start the pork...I used porkchops. The sauce takes forever to reduce. I also added only 1 teaspoon of thyme to the cherry sauce thanks to the suggestion of another users review. Thanks user WENDY
* Percent Daily Values are based on a 2,000 calorie diet.
Pork Tenderloin in Mustard Marinade with Cherry Compote
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 267
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