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Pork Tenderloin in Mustard Marinade with Cherry Compote

By: Crisco® Olive Oil

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

Rate/Review | Read Reviews (19)

Servings (Help)

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Original Recipe Yield 6 servings

Ingredients

1 (1 1/2 pound) pork tenderloin, trimmed
6 sprigs fresh rosemary, for garnish
Mustard Marinade:
1/2 cup CRISCO® Oil
1 clove garlic, minced
1/4 cup Dijon mustard
1 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
Cherry Compote:
1/2 small red onion
1/4 cup shiitake mushrooms, roughly chopped
1 tablespoon CRISCO® Oil
1 cup beef broth
1 (18 ounce) jar SMUCKER'S® Cherry Preserves
1 1/2 teaspoons dried thyme
3 tablespoons chilled butter, cut into pieces

Directions

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