Pork Tenderloin With Carolina Apple Compote

Name: Pork Tenderloin With Carolina Apple Compote
Prep time: 6 min
Cook time: 6 min
Total time: 6 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings Carolina Apple Compote; 3 Tbsps butter; 1 teaspoons freshly ground pepper; 1 kilograms pork tenderloins; 2 teaspoons salt; 1 sprig Garnish: fresh thyme

Pork Tenderloin With Carolinan Apple Compote is a gluten free and primal recipe with 8 servings. One portion of this dish contains approximately 35g of protein, 10g of fat, and a total of 275 calories. This recipe covers 23% of your daily requirements of vitamins and minerals. If you have salt, butter, pepper, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. It works best as a main course, and is done in around 6 minutes.

Instructions

Preheat oven to 50

Equipment you will use

Oven

Melt butter in large skillet over medium-high heat; add pork, and cook 3 minutes on each side or until browned.

Ingredients you will need

Butter

Pork

Equipment you will use

Frying Pan

Sprinkle salt and pepper over pork.

Ingredients you will need

Salt And Pepper

Pork

Place tenderloins on a lightly greased wire rack in a 15- x 10-inch jelly-roll pan.

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Jelly

Roll

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Wire Rack

Frying Pan

Bake at 500 for 18 minutes or until a meat thermometer inserted into thickest portion registers 150 (medium-rare). Cover tenderloins loosely with aluminum foil, and let stand 15 minutes before serving.

Ingredients you will need

Meat

Equipment you will use

Kitchen Thermometer

Aluminum Foil

Oven

Serve with Carolina Apple Compote.

Ingredients you will need

Compote

Apple

Garnish, if desired.

Equipment

Ingredients

Servings:

8servings

Carolina Apple Compote 3Tbsps

butter 1teaspoons

freshly ground pepper 1kilograms

pork tenderloins 2teaspoons

salt 1sprig

Garnish: fresh thyme

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin can be paired with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. You could try Finca La Malena Malbec. Reviewers quite like it with a 5 out of 5 star rating and a price of about 14 dollars per bottle.