Pork Tenderloin with Apple-Raisin Compote
Recipe type: Meat & Chicken
- 1 (2-pound) pork tenderloin, trimmed
- 2 tablespoons vegetable oil
- 4 gala apples, peeled, cored, and cut into a ½-inch dice
- 2 tablespoons sugar
- ¼ cup raisins
- 2 tablespoons cider vinegar
- 1 teaspoon ground ginger
- pinch of cayenne pepper
- ½ cup chicken broth
- salt and pepper to taste
- Preheat the oven to 400ºF.
- Place a large, ovenproof skillet over medium-high heat.
- Season the pork tenderloin with salt and pepper. Add the oil followed by the pork and cook until well seared on all sides, about 3 minutes per side.
- Transfer the skillet to the oven and cook until the pork is no longer pink in the middle, about 7 minutes.
- Transfer the pork to a cutting board and loosely tent with foil to keep warm.
- Meanwhile, add the apples, sugar, raisins, vinegar, ginger, cayenne, and chicken broth to the pan that the pork was cooked in and season with salt and pepper.
- Cook, stirring occasionally, until almost all of the liquid has evaporated and the apples are tender, about 12 minutes.
- Slice the pork tenderloin crosswise into 1-inch thick slices.
- Serve the apple compote alongside the pork and enjoy.