H3 Recipe: Roasted Pork Tenderloin with Spiced Apple Cider Compote

Last week, I shared a recipe from our Holiday Cooking Healthy workshop - Butternut Squash Risotto.   With Thanksgiving right around the corner, I thought it most appropriate to share another great holiday recipe!   Browse our Healthy Recipe page for a great side dish to accompany this savory and sweet main dish.



Roasted Pork Tenderloin

Ingredients:

2 each   Pork tenderloins, cleaned and trimmed, plain

1/2 tsp.   Sea salt

¼ tsp.   Ground white pepper

Meat thermometer

Marinade:

½ c.   Soy sauce, low sodium

½ c.   Maple syrup, sugar free

1 T.   Rosemary, fresh,chopped

1 T.   Thyme, fresh, chopped

1 T.   Garlic, chopped

1 each   Shallot, chopped

Preparation:

• Marinate pork tenderloin or pork medallions at least an hour before cooking. 


• Reserve some marinade and place in sauce pot, to let reduce to use as sauce.


• Preheat oven to 350ºF


• Place parchment paper on baking sheet, or simply spray sheet with cooking spray.


• Place each tenderloin on the baking sheet, and season.


• Bake in oven for 20 minutes or until the internal temperature reaches 145ºF.  This internal temperature will cook the pork at a medium.  If a well done center is desired cook to an internal temperature of 160ºF.


• Once tenderloin has reached your desired doneness slice on a bias and serve with your favorite sauce or our spiced apple compote.

Number of Servings: 6
Serving Size: 4 ounces
Calories: 170
Fat: 2

Spiced Apple Cider Compote

Ingredients:

2 each   Apple, granny smith, peeled and cored, cubed

1 each   Shallot, chopped

1 c.   Apple juice, or apple cider

1 T.   Brown Sugar

½ tsp.   Cinnamon, ground

½ tsp.   Red pepper flakes (use ¼ tsp. at a time)

2 tsp.   Cornstarch + cold water about 2 tsp.

Preparation:

• Warm sauce pan to a medium heat


• Once pan is hot, add shallots and cook until tender then add apple cubes.


• Let apples cook for about 5 minutes, stir frequently.


• Then add apple juice, brown sugar, cinnamon, and pepper flakes.


• Stir frequently and bring apples to a simmer until apples are tender and sauce has a slight thickness to it.  If more thickness is desired add small amounts of cornstarch in cold water.  Until you have reached your desired consistency.


• Serve over pork tenderloin.

Number of Servings: 4
Serving Size: approx ¼ cup
Calories:40
Fat: 0