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Peppered Pork Tenderloin with Cranberry-Onion Compote





Yields
Makes 8 servings

Notes: Chef Stephen Smith of Albion River Inn in Albion, California, created this dish.

Peppered Pork Tenderloin with Cranberry-Onion Compote




James Carrier
 2 fat-trimmed pork tenderloins (1 lb. each)
 2 tablespoons coarse-ground pepper
 4 teaspoons salad oil
 1 red onion (6 oz.), peeled and chopped
 1 cup dried sweetened cranberries
 1/3 cup raspberry vinegar
 1/3 cup fat-skimmed chicken broth
 1 tablespoon sugar
 1/3 cup butter or margarine
  Salt
Step 1
1

Rinse pork and pat dry; roll in pepper to coat evenly.

Step 2
2

Set an 11- to 12-inch frying pan with ovenproof handle over high heat. When pan is hot, add 1 tablespoon oil and swirl to coat bottom. Add pork (cut tenderloins crosswise to fit pan if necessary) and turn as needed to brown on all sides, 5 to 7 minutes total.

Step 3
3

Set pan in a 400° regular or convection oven; bake until a thermometer inserted in center of thickest part of meat reaches 155°, 20 to 30 minutes. Remove from oven and let meat stand in a warm place about 5 minutes.

Step 4
4

Meanwhile, in a 1- to 1 1/2-quart pan over high heat, stir onion in remaining 1 teaspoon oil until limp, about 5 minutes. Add cranberries, vinegar, broth, and sugar; stir occasionally until liquid is reduced to about 2 tablespoons, about 7 minutes. Reduce heat to low. Add butter and stir until melted and incorporated into sauce.

Step 5
5

Cut meat on the diagonal across the grain into 1/4-inch-thick slices; arrange on 8 plates. Spoon sauce equally over and around meat. Add salt to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories292
% Daily Value *
Total Fat 14g18%

Saturated Fat 6.7g34%
Cholesterol 88mg30%
Sodium 130mg6%
Total Carbohydrate 16g6%

Dietary Fiber 1.6g6%
Protein 25g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.