Pork Tenderloin in Mustard Marinade with Cherry Compote Recipe - Allrecipes.com
Pork Tenderloin in Mustard Marinade with Cherry Compote Recipe

Pork Tenderloin in Mustard Marinade with Cherry Compote

Recipe by  

"This unusual but delicious recipe starts with a tangy mustard marinade finished with a sweet cherry-flavored compote."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Pork Tenderloin in Mustard Marinade: Whisk together CRISCO® Oil and garlic in a medium bowl. Add remaining ingredients and whisk well.
  2. Marinate pork tenderloin in refrigerator for 4 hours to overnight.
  3. Grill or broil tenderloin until medium, about 8 -10 minutes. Slice on bias into 1/4-inch pieces.
  4. Cherry Compote: Saute red onions and shitake mushrooms in CRISCO® Oil until lightly browned, about 3-5 minutes.
  5. Add beef broth; bring to a boil and continue cooking until liquid is reduced by about half.
  6. Reduce heat; add SMUCKER'S® Cherry Preserves and thyme. Return to a low boil and continue cooking until liquid is syrupy.
  7. Remove from heat and whisk in chilled butter, one piece at a time.
  8. Serve warm with the pork.
Kitchen-Friendly View


  • Note
  • Compote may be made ahead and re-heated before serving. To make ahead, prepare as directed, but add butter at time of re-heating.

Reviews More Reviews

Apr 12, 2010

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.

Sep 10, 2006

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!


29 Ratings

Feb 22, 2011

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.

Aug 03, 2010

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!

Nov 11, 2010

This was a nice meal. Tasty way to prepare pork.

Jun 09, 2010

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.

Jun 01, 2010

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.

Feb 03, 2011

**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


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 566 kcal
  • 28%
  • Carbohydrates
  • 59.4 g
  • 19%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 29.6 g
  • 46%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 18.4 g
  • 37%
  • Sodium
  • 657 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Back To School Already?
Back To School Already?

Hard to believe, but many kids will be back in school at the end of the month. Get ready.

Cauliflower Recipes
Cauliflower Recipes

You won't believe all the things you can do with cauliflower. It's a great low-carb option.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Menus

Sorry, there are no related menus here yet.
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States