Pork Tenderloin in Mustard Marinade with Cherry Compote Recipe

Pork Tenderloin in Mustard Marinade with Cherry Compote Recipe

  • 1 (1 1/2 pound) pork tenderloin, trimmed
  • 6 sprigs fresh rosemary, for garnish
  • Mustard Marinade:
  • 1/2 cup CRISCO® Oil
  • 1 clove garlic, minced
  • 1/4 cup Dijon mustard
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • Cherry Compote:
  • 1/2 small red onion
  • 1/4 cup shiitake mushrooms, roughly chopped
  • 1 tablespoon CRISCO® Oil
  • 1 cup beef broth
  • 1 (18 ounce) jar SMUCKER'S® Cherry Preserves
  • 1 1/2 teaspoons dried thyme
  • 3 tablespoons chilled butter, cut into pieces
  1. Pork Tenderloin in Mustard Marinade: Whisk together CRISCO(R) Oil and garlic in a medium bowl. Add remaining ingredients and whisk well.
  2. Marinate pork tenderloin in refrigerator for 4 hours to overnight.
  3. Grill or broil tenderloin until medium, about 8 -10 minutes. Slice on bias into 1/4-inch pieces.
  4. Cherry Compote: Saute red onions and shitake mushrooms in CRISCO(R) Oil until lightly browned, about 3-5 minutes.
  5. Add beef broth; bring to a boil and continue cooking until liquid is reduced by about half.
  6. Reduce heat; add SMUCKER'S(R) Cherry Preserves and thyme. Return to a low boil and continue cooking until liquid is syrupy.
  7. Remove from heat and whisk in chilled butter, one piece at a time.
  8. Serve warm with the pork.
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