Brown Sugar Roasted Pork Tenderloin with Apple-Cider-Leek-Bourbon Compote
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.
2mediumLeeks– white portion only, halved lengthwise and thinly sliced (about ¾ cup)
1/8tspWhite Ground Pepper
4Granny Smith Apples– peeled and small dice
1TBSPure Maple Syrup
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!
*Inactive Prep Time of 4+ Hours *Compote will keep, stored in a covered container in the fridge for up to 5 days.