Maple Leaf Prime Pork Recipe Challenge – Pork Tenderloin with Warmed Apple and Caramelized Onion Compote

by Darina on August 29, 2010

When the folks at Matchstick Inc contacted me on behalf of Maple Leaf Foods about participating in their Canada-wide Maple Leaf Prime Pork Recipe Challenge I answered with a resounding yes!

You may have heard me mention it before … pork is my favorite food group. I love pork in all its forms from ham to bacon to sausages to chops–the list goes on. There is no other meat that is so versatile; this required me to put my thinking cap on when it came to creating an original recipe for this contest. The possibilities were endless. I decided that I wanted to create a dish that represented my Eastern European roots. We often eat preserved fruit and compotes with our pork, taking the “pork chops and applesauce” thing one step further. Ultimately I settled on pork tenderloin smothered in a thick warm compote of apple and caramelized onion. It’s a very simple dish, without a lot of complicated ingredients or even much seasoning, but the combination of the apples and onion caramelized slowly in butter is a perfect complement to Maple Leaf’s delicious, high quality pork.

Hopefully, you’ll feel inspired to make this dish on your own, but if not, give me a shout out by voting for me. If you are from Western Canada, you can receive a fifty percent off coupon just for voting.

Maple Leaf Prime Pork Tenderloin with Warm Apple and Caramelized Onion Compote

Serves 3

Ingredients:

1 Maple Leaf Prime Pork Tenderloin

1 teaspoon olive or canola oil

freshly ground pepper

1/4 cup (50g) unsalted butter

1 onion

1 Gala apple, peeled, cored, and chopped coarsely

3/4 cup (200 ml) vegetable stock

2 teaspoons cornstarch

1 tablespoon cold water

2 teaspoons apple cider vinegar

dash nutmeg

sea salt

pinch sugar

Directions:

1) Preheat oven to 400F. Rub tenderloin with oil. Season with pepper then sear in a large skillet on the stove over high heat, browning on all sides. Place in a roasting pan and set aside.

2) In the same skillet, melt butter over medium heat. Slice onions thinly and add to the skillet. Turn the heat up to high. When the onions start turning golden, add a pinch of sugar to help them caramelize. Add the nutmeg and chopped apple. Cook until the apples are soft and the onions are a deep gold, stirring often.

3) Add the vegetable stock. Mix the cornstarch with the water. Pour both liquids over the onions and apple;  stir to combine. Add the apple cider vinegar. Cook until thickened. Cool compote until just warm.

4) Roast tenderloin for 20-25 minutes, until juices run clear. Remove and cover with foil and let rest for 10 minutes. Sprinkle with sea salt and slice diagonally. Serve with heaping spoonfuls of the compote.

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{ 6 comments… read them below or add one }

Jane @ Sweet Basil Kitchen August 29, 2010 at 9:42 pm

I love to pair pork with apples! And you can’t beat caramelized onions. I love to make a big batch and keep them in the fridge for sandwiches and salads! Thanks for you nice post today!

Darina August 30, 2010 at 6:15 pm

Thanks for stopping by, Jane

Simply Life September 6, 2010 at 3:43 am

oooh this looks like a great fall meal!

Britt August 21, 2011 at 4:21 pm

Just wondering where the 2 tsp of apple cider vinegar which is listed under the ingredients figures into the recipe?

Darina August 22, 2011 at 12:17 pm

Thank you so much for pointing out the error. Just add it to the sauce. I fixed it now.

Josefina July 8, 2013 at 7:47 pm

I every time spent my half an hour to read this website’s articles or reviews everyday along with a mug of coffee.

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