Pork Tenderloin with Apples and Red Onion Compote


Preheat oven to 400°F

Be sure to heat the skillet well before browning the pork to get a nice sear, and don’t turn too soon.


1 lb pork tenderloin

salt and pepper

1 Tbsp butter

2 large apples, cut into 8 wedges each

Red Onion Compote

1 large red onion, cut in half lengthwise

   and sliced thinly crosswise

1/2 tsp dried rosemary, crumbled

1 Tbsp flour

1 cup milk

2 Tbsp cider vinegar

1 Tbsp maple syrup

chopped fresh parsley

Serves 4


Cut pork into 1-inch thick medallions. Wipe dry and sprinkle each with a pinch of salt and pepper. Heat a large skillet. Add butter and swirl to coat pan. Brown pork, turning once, for 1 minute per side, or until golden. Transfer to a baking dish.

Brown the apple wedges on each side in the skillet, then add them to the baking dish, arranging them in one layer. Roast the pork and apples in the hot oven for about 10 minutes, until pork shows just a hint of pink inside.

Cut onion in half lengthwise, then slice thinly crosswise. Add onion and rosemary to the skillet. Saute for 2 minutes until onion starts to soften. Reduce heat and cook, stirring, for 8 minutes until onions are very soft.

Whisk flour into milk and add to the pan. Simmer, stirring constantly until thickened. Stir in vinegar and syrup.

Spoon onions onto the plates. Top with pork and apples.

Serve with roasted potatoes on the side.

Source: a combination of recipes from the Milk Calendar 2013 and Longo’s magazine