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View more "Main Dishes" recipes Pork Tenderloin with Red Onion Compote Recipe

Pork Tenderloin with Red Onion Compote

Dairy Farmers of Canada
Add to Calendar 09/16/2019 10:00 AM 09/16/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

1 lb (500 g) pork tenderloin, (about 1 large)
Salt and pepper
1 tbsp (15 mL) butter
1 large red onion, halved lengthwise and thinly sliced crosswise
1/2 tsp (2 mL) dried rosemary, crumbled
1 tbsp (15 mL) all-purpose flour
1 cup (250 mL) milk
2 tbsp (30 mL) cider vinegar
1 tbsp (15 mL) pure maple syrup or liquid honey
Chopped fresh parsley

Yields: 4 servings

See full recipe: https://www.dairygoodness.ca/recipes/pork-tenderloin-with-red-onion-compote?source=calendar
Pork Tenderloin with Red Onion Compote true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Main Dishes
  • Prep. Time 10 mins
  • Cooking Time 15 mins
  • Yields 4 servings

Whether freshly harvested or out of cold storage, red onions can take centre stage in this sweet and tangy compote paired with tender, moist sear-roasted pork tenderloin that’s quick and easy to make. Serve green and yellow beans and roasted potatoes on the side.

  • Course Main Dishes
  • Prep. Time 10 mins
  • Cooking Time 15 mins
  • Yields 4 servings

Did you know?

Our Stove-Top Macaroni and Cheese recipe from 1995 is one of our most popular recipes of all-time. Find it here.

This recipe is brought to you by:

My Milk Calendar From the 2013 Milk Calendar Explore all Milk Calendar recipes

Ingredients

1 lb (500 g) pork tenderloin, (about 1 large)
Salt and pepper
1 tbsp (15 mL) butter
1 large red onion, halved lengthwise and thinly sliced crosswise
1/2 tsp (2 mL) dried rosemary, crumbled
1 tbsp (15 mL) all-purpose flour
1 cup (250 mL) milk
2 tbsp (30 mL) cider vinegar
1 tbsp (15 mL) pure maple syrup or 
liquid honey
Chopped fresh parsley

Preparation

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In this deliciously inventive recipe from the 2013 Milk Calendar, red onion compote is a tasty alternative to the more traditional sauce made with apples. As you will see in the video, a pinch of rosemary, honey and cider vinegar accentuate the creamy sauce that accompanies the tender and juicy pork filets.

Preheat oven to 400°F (200°C).

Cut pork tenderloin into 1-inch (2.5 cm) thick medallions; sprinkle with a pinch each salt and pepper.

Heat a large skillet over medium-high heat. Add butter and swirl to coat pan. Brown pork, turning once, for 1 min per side or until golden. Transfer to a rimmed baking sheet and roast in oven for 10 min or until just a hint of pink remains inside. Remove from oven, tent with foil and let rest for 5 min.

Meanwhile, add onion, rosemary and 1/4 tsp (1 mL) each salt and pepper to skillet and sauté for 2 min or until starting to soften. Reduce heat to medium-low and cook, stirring, for 8 min or until onions are very soft and lightly browned. Whisk flour into milk; gradually stir into pan. Simmer and stir for 3 min or until thickened. Stir in vinegar and syrup.

Spoon onions onto plate, top with pork and sprinkle with parsley.

Tips

Be sure to heat the skillet well before browning pork to get a nice sear on the outside and don’t try to turn the pork too soon or it will stick and tear. Take a peek without lifting the entire piece to check that it’s nicely browned before you flip it over.

Butterfly pork tenderloin and stuff with 1/2 cup (125 mL) fresh bread crumbs, 1/4 cup (60 mL) chopped dried apricots, 2 cloves minced garlic, salt and pepper; tie closed. Brown whole in the skillet, then roast for 25 min. Slice crosswise and serve with onion compote.

156 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

Our Stove-Top Macaroni and Cheese recipe from 1995 is one of our most popular recipes of all-time. Find it here.

This recipe is brought to you by:

My Milk Calendar From the 2013 Milk Calendar Explore all Milk Calendar recipes

Did you know?

Our Stove-Top Macaroni and Cheese recipe from 1995 is one of our most popular recipes of all-time. Find it here.

This recipe is brought to you by:

My Milk Calendar From the 2013 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

Per serving
Energy: 228 Calories
Protein: 29 g
Carbohydrate: 13 g
Fat: 6 g
Fibre: 0.8 g
Sodium: 135 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 9 % / 97 mg
Thiamin: 100 %
Selenium: 83 %
Vitamin B6: 58 %
Vitamin B12: 47 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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