Courtesy Of: Recipes for Living, Green Mountain at Fox Run
Lean, tasty, and perfect entree for Autumn
Ingredients
Sweet and Sour Marinade
½cupapricot fruit jam- all fruit, no sugar added
¼cuprice wine vinegar
1tablespooncilantro- fresh, chopped
1tablespoonginger root- fresh, chopped
¼teaspoonred pepper flakes
Pork Tenderloin
1.25poundspork tenderloin- trimmed
Spiced Apple Compote
1mediumred apple- peeled, cored, and cut into wedges
1mediumgranny smith apple- peeled, cored, and cut into wedges
2tablespoonsbrown sugar- or Swerve brown sugar
¼teaspooncinnamon
¼teaspoonnutmeg- grated
1tablespoonCalvados brandy- optional (substitute 2 tablespoons apple cider if desired)
Instructions
Marinade
Combine all marinade ingredients in a saucepan, and warm over low heat for 35 to 45 minutes.
Compote
Lightly spray a 2 quart saucepan with nonstick cooking spray.
Heat the pan over medium heat, add onion. Cook, stirring frequently for 10 minutes until onion is brown and caramelized.
Add remaining ingredients, reduce heat to low.
Cover and simmer for 20 minutes, or until apples are very tender.
Pork Tenderloin
Place tenderloin in a shallow glass dish.
Pour marinade over pork, turn pork to coat.
Refrigerate / marinate for 1 hour.
Prepare grill rack. Remove pork from marinade and reserve marinade.
Grill uncovered 4-6 inches from medium hot coals or gas grate. Sear, while turning, for 4-5 minutes.
When all sides are initially seared, brush with reserved marinade, tent with aluminum foil, close the cover to the grill and continue to grill for 5-7 minutes more until a meat thermometer registers 160 degrees.
Remove pork from grill. Keep covered with foil and let rest for 5 minutes.
Slice pork into medallions. Top with spiced apple compote, divided evenly for 4 servings.
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