Roast Pork Tenderloin with Balsamic Reduction, Fall Fruit Compote
2 pork tenderloins
Salt and pepper to taste
2 tbsp olive oil
2 rosemary sprigs, minced
2 tbsp butter
2 shallots, diced
1 pear, peeled and diced
1 green apple, peeled and diced
1 apricot, diced
¼ cup raisins
½ cup white wine
1 tbsp chiffonade* of basil
1 cup balsamic vinegar
½ cup honey
6 figs, diced and dried
Rub tenderloins with olive oil, salt and pepper to taste.
Sear tenderloins on hot skillet.
Roast in oven for 20 minutes at 450° F.
Sprinkle with minced fresh rosemary.
Let sit 5 minutes before slicing.
The pork can be slightly pink inside.
Peel and dice the fruit.
Sauté shallots in butter over medium heat, add diced fruit and raisins.
Cook for about 15 minutes until fruit softens, add white wine and continue cooking for another 10 minutes until wine is reduced into fruit.
Then stir in fresh basil.
Combine vinegar and honey in a saucepan and reduce to a thick syrupy consistency—about 20–25 minutes (please note this sauce will thicken as it cools).
Slice figs and sear in hot pan, then cut into micro dice.
Slice pork tenderloins into medallions, drizzle with balsamic reduction and serve with fruit compote.
Use figs as garnish on plate.
Pairs Well With
*CHIFFONADE [shihf-uh-NAHD, shihf-uh-NAYD] - Literally translated, this French phrase means "made of rags." Culinarily, it refers to thin strips or shreds of vegetables (classically, sorrel and lettuce), either lightly sautéed or used raw to garnish soups.