Succulent pork tenderloin bursting with fall flavors of cinnamon, ginger and thyme. Topped with a sweet, savory, boozy apple-leek-raisin compote, this dish is a healthy, delicious twist on the classic pork and apples combo.
Hi ya’ll! How was your weekend? Mine was pretty dang good, aside from freezing my little tookis off!
Saturday Boy and I finally decided we needed to go shopping for fall and winter clothing, because coming from Florida, our wardrobe is simply not properly equipped to deal with all this cold. No joke, it was 32 degrees F here Sunday morning. Clearly the shopping spree was needed, ya dig? Plus it was a lot of fun, because who doesn’t like buying new scarves and soft sweaters?! (If your hand is raised, I forgive you)
Sunday I worked on developing fabulous recipes for you all (in the comfort of my warm office and kitchen), while Boy ran errands and mowed the lawn (in the cold). I don’t know what it is about watching him mow the very large lawn of SuBourbon Country Cottage that makes me smile. Not to be all lovey-dovey and mushy, but he looks so gosh darn handsome and rugged pushing that mower in perfectly horizontal lines up and down the grass. I’m also extremely strange, and I apologize if I just made you throw up a bit in your mouth. 😉
Anyways, I’m going to get right to today’s recipe, because I am feeling under the weather and all this flu medicine is making me slightly loopy. Brown Sugar Roasted Pork Tenderloin with Apple Cider-Leek-Bourbon Compote. I know, long title. #NameSaysItAll
But, before we discuss this spectacular dish, I want to quickly talk about saving money. (<– Because I know we ALL like to do that. For me it means I can buy more scarves. #Yaaaassss)
If you are purchasing those cleaned, individually wrapped pork tenderloins, you are spending too much money for your pork tenderloin. It is SUPER easy to clean a tenderloin yourself, I found a video for you here.
One of those pre-cleaned tenderloins is about $9.99. But, if you purchase untrimmed pork tenderloins, you can get a package of two for about $6.99. I don’t have to tell you that is a HUGE savings for a small amount of work. Legit, it took me about 2 minutes to clean each tenderloin. I understand I went to culinary school and have practice at cleaning tenderloins, but even without experience, it should only take you about 15 minutes, tops. If you ask me, 15 minutes of work is worth all the money you will save. So, check out the video and give it a try… it’s easier than you may think!
Okay, on to the dish. This pork tenderloin is sweet and savory with warm, muted fall flavors of cinnamon, ginger and thyme. The outside is scrumptiously caramelized, while the inside is perfectly tender, succulent and juicy.
But, all that deliciousness is enhanced and complimented by the apple compote. The compote almost tastes like apple sauce… on culinary crack. It is sweet, savory, boozy, cinnamon-a-riffic and chunk-tastic with pops of raisin-y flava. It is toe-ts delish.
The compote and pork tenderloin together take the classic apple and pork pairing to a whole new level of yum. It is comforting and filling, yet light and healthy.
Overall, this dish is fall fabulous and will have you putting down the pumpkin… at least momentarily. 😉 So grab yourself a couple tenderloins and get your oink-oink lovin’ on. Until next time, Cheers – to delicious fall flavors and staying warm!
Brown Sugar Roasted Pork Tenderloin with Apple-Cider-Leek-Bourbon Compote
- 2 (1# each) Pork Tenderloin – trimmed of silver skin
- Extra Virgin Olive Oil
- 5 TBS Brown Sugar
- 1 tsp Cinnamon
- 1 tsp Mustard Powder
- ½ tsp Ground Ginger
- 1 ½ tsp Dried Thyme
- 2 tsp Kosher Salt
- 1 tsp Ground Black Pepper
- Compote: (yield: 3 ½ Cups)
- 2 TBS Unsalted Butter
- 2 medium Leeks – white portion only, halved lengthwise and thinly sliced (about ¾ cup)
- ¼ tsp Kosher Salt
- 1/8 tsp White Ground Pepper
- 4 Granny Smith Apples – peeled and small dice
- ¼ Cup Raisins
- ½ Cup Apple Cider
- 1 TBS Ginger – grated
- ½ tsp Mustard Powder
- ¼ tsp Ground Cinnamon
- 1 TBS Pure Maple Syrup
- ¼ Cup Bourbon
- Prepare the Pork Tenderloin: In a small bowl combine the rub ingredients. Pat the pork tenderloins dry and apply the rub mixture, with your hands, to all sides of the pork, massaging spices into the pork tenderloin. Optional, but recommended: wrap the pork tightly with plastic wrap and refrigerate for 4 hours up to overnight. (Remove plastic wrap from pork and discard when ready to cook)
- Meanwhile, Make the Compote: Melt the butter in a medium saucepan over medium heat. Add the leeks, salt, and pepper. Sauté until onion is soft and light golden in color, about 5-8 minutes, stirring occasionally. Add apples, raisins, apple cider, ginger, mustard, cinnamon, maple syrup and bourbon. Bring to a boil compote to a boil and immediately reduce heat to low. Cover and simmer, stirring occasionally, until the apples are soft and the mixture has thickened slightly, about 6 minutes. Remove cover and continue to cook for 5-6 minutes until compote is thickened and reduced. Remove from heat and set aside.
- Cook the Tenderloin: Remove pork from fridge 30 minutes prior to roasting, remove plastic wrap and discard. Set pork aside to remove chill. Preheat oven to 450 degrees F. Line a roasting pan or baking sheet with aluminum foil for easy clean up. Insert a wire rack large enough to hold both tenderloins into pan and add tenderloins. Roast until pork is slightly caramelized and an instant read thermometer reads 140-145 degrees F, about 25 minutes. Transfer pork to a clean work surface, tent lightly with aluminum foil and let rest 10 minutes before slicing.
- To Serve: Slice the pork tenderloin into thick rounds and top with compote. Serve and enjoy!
*Compote will keep, stored in a covered container in the fridge for up to 5 days.