Pork Tenderloin with Cherry Compote

Pork Tenderloin with Cherry Compote
Photo by www.myrecipes.com

Ingredients

  • 6 sprigs fresh rosemary for garnish
  • 1 ½ teaspoons dried thyme
  • ¼ cup Dijon mustard
  • 1 (12 oz.) jar Smucker's Cherry Preserves
  • 1 clove garlic, minced
  • 1 teaspoon dried thyme
  • ½ small red onion
  • + 10 more ingredients
    • 1 tablespoon Crisco Original No-Stick Cooking Spray
    • 1 teaspoon black pepper
    • 1 tablespoon Crisco Pure Vegetable Oil
    • 1 teaspoon dried rosemary, crushed
    • ¼ cup coarsely chopped shiitake mushrooms
    • 1 pork tenderloin (about 1 1/2 lbs.) trimmed
    • ½ cup Crisco Pure Vegetable Oil OR 1/2 cup Crisco Puritan Canola Oil with Omega-3 DHA
    • 3 tablespoons chilled butter, cut into pieces
    • 1 cup beef broth
    • ½ teaspoon salt

1. WHISK oil, garlic, mustard, thyme, rosemary, pepper and salt in shallow dish until well blended. Add pork. Cover; marinate in refrigerator 4 hours or overnight. 2. COAT grill grate or broiler pan with no-stick cooking spray. Heat grill or broiler. 3. REMOVE pork from marinade; discard mari...

View full recipe at My Recipes

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