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
1 Maple Leaf Prime Pork Tenderloin
1 teaspoon olive or canola oil
freshly ground pepper
1/4 cup (50g) unsalted butter
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
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.