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Pork Tenderloin with Cranberry Compote

featuring DHC Núñez de Prado Extra Virgin Olive Oil

INGREDIENTS (serves 4-6)

PORK MARINADE
  • 1/4 cup orange juice
  • 1 teaspoon grated orange rind
  • 3 tablespoons DHC Núñez de Prado Extra Virgin Olive Oil
  • 1 tablespoon orange marmalade
  • 1 tablespoon Dijon mustard
  • 2 tablespoons dry sherry
  • 2 garlic cloves, mashed
CRANBERRY COMPOTE
  • 1 tablespoons DHC Núñez de Prado Extra Virgin Olive Oil
  • 1 shallot, minced
  • 8 ounces cranberries, fresh or frozen
  • 1 cup sugar
  • 1 teaspoon mustard seed
  • 1/2 teaspoon salt
  • 1 tablespoon champagne vinegar
  • 1 segmented orange, chopped

DIRECTIONS

Whisk marinade ingredients together and place in a resealable plastic bag. Add the pork tenderloins and refrigerate from 4 hours to overnight.

When ready to cook, remove the pork from the refrigerator and let stand at room temperature for 1 hour.

Preheat oven to 400°. Remove the pork from marinade. Season with salt. Warm the olive oil in a pan and sauté pork until golden brown. Transfer to a baking pan and bake for 15 minutes or until the internal temperature reads 130°. Let the pork rest for 10 minutes before slicing.

While the pork is cooking, make the cranberry compote. In a saucepan, heat olive oil and sauté the shallot until translucent. Add the cranberries, sugar, mustard seed, and salt and bring to a boil. Reduce heat and cook until cranberries burst and the sauce thickens. Remove from heat and let cool. Stir in vinegar and chopped orange and serve with the sliced pork.

 

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