So this was a dinner I made for my family a couple weeks ago. I cook almost every night for my parents and I try to stay away from generic grilled chicken or sauteed pork. I like to try and add new flavours but not do anything toooo complicated.
This recipe is a combination of a recipe from Tante Marie’s Cooking School Cookbook Mary Risley and Jamie at Home by Jamie Oliver. The onion compote is from Tante Marie and I use a pork tenderloin which I crusted in fennel and and rosemary, an idea I got from Jamie at Home. Result? An amazing dinner that looked so nice and fancy on the dinner table! The pork was tender and not dry at all and the onion compote…wow! I am not a big fan of onions but this had no onion flavour, it was sweet and a bit tart from the balsamic vinegar and red wine vinegar. (note: I didn’t have sherry vinegar so I used red wine instead). I also made a small salad for the side, just mixed greens with a balsamic and olive oil vinaigrette.
Here’s the recipe!
Pork Tenderloin with Onion Compote
Adapted from: Tante Marie’s Cooking School Cookbook
1 large onion, thinly sliced
3 tablespoons olive oil
1/4 cup balsamic vinegar
1/4 cup red wine vinegar
pepper and salt to taste
1 small green apple, 1/4 inch dice
3 prunes, pitted and thinly sliced
Heat the onion with olive oil and salt (about 1/2 tsp) over medium high heat, stirring from time to time until golden (about 10 minutes)
Add balsamic vinegar, red wine vinegar, 1 cup water, and a little more salt and pepper
Continue cooking until all liquid has evaporated and onion is soft (about 20 minutes)
Stir in apple and prunes and cook another 10 minutes
Adapted from: Jamie at Home
2 pork tenderloins
1/4 cup fennel seeds
1/4 cup dried rosemary
1/8 cup dried or fresh thyme
Olive oil, salt, pepper
Preheat the oven to 425F
Put a roasting pan into the oven as it heats up
Remove the silverskin and fat from the tenderloins
Rub the tenderloins with olive oil and season with salt and pepper
Break up the fennel seeds, rosemary, and thyme in a mortar and pestle
Spread the seeds over a large cutting board and roll the tenderloins in the seeds, covering completely
Take the roasting pan from the oven, drizzle with olive oil and put the tenderloins in
Cook for about 20 minutes, turning after 10. After removing, cover with aluminum foil and let it rest for 5 minutes before carving.