Thyme-Roasted Pork Tenderloin with Balsamic Shallots
Ingredients
Compote
-
1
tablespoon
canola oil
-
2¾
cups
sliced shallots
-
1
clove
garlic
-
½
cup
Concord grape juice
-
¼
cup
chicken broth
-
2
tablespoons
balsamic vinegar
-
1
tablespoon
honey
-
¼
teaspoon
dried herbes de Provence
-
1
pinch
salt
-
1
pinch
black pepper
Pork
-
½
teaspoon
salt
-
½
teaspoon
black pepper
-
¼
teaspoon
dried thyme
-
2
teaspoons
canola oil
-
1
pork tenderloin
(about 1¼ pound)
-
¼
teaspoon
garlic powder
Instructions
- Preheat the oven to 400°F (200°C).
- In a skillet, heat canola oil and sauté shallots for 5 minutes without browning.
- Add garlic and cook for another 10 minutes, adjusting heat as necessary.
- Pour in grape juice, broth, vinegar, and honey, then simmer for 40 minutes until thickened.
- Stir in herbes de Provence, salt, and pepper.
- Rub pork with salt, pepper, and thyme.
- In a skillet, heat oil and sear the pork on all sides until browned.
- Transfer the skillet to the oven and roast for 20 to 30 minutes until the pork reaches 145°F (63°C).
- Remove from oven, sprinkle with garlic powder, and let rest for 5 minutes.
- Slice the pork and serve with the shallot compote.
Nutrition Facts (estimated)
Servings
4
Calories
282
Total fat
10g
Total carbohydrates
22g
Total protein
29g
Sodium
661mg
Cholesterol
71mg
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