Herb-Crusted Pork Tenderloin with Balsamic Apple-Pear Compote
This refined yet easy-to-prepare dish features a succulent pork tenderloin coated in a fragrant herb crust, perfectly complemented by a sweet and tangy balsamic apple-pear compote. The contrast between the savory, herb-infused meat and the rich, caramelized fruit creates a harmonious balance of flavors and textures. Served alongside quickly sautéed endive and finished with a drizzle of pan sauce, this recipe offers a perfect blend of simplicity and sophistication for a memorable weeknight dinner or special occasion meal.
Equipment
- Large oven-safe skillet or sauté pan
- Cutting board and sharp knife
- Vegetable peeler
- Meat thermometer
- Small saucepan
- Tongs
- Serving platter
Ingredients
Meat
- 1 Pork tenderloin about 1.3 lbs / 600g, trimmed of silverskin
Produce
- 2 medium Apples peeled, cored, and cut into 1-inch cubes [about 14 oz / 400g total]
- 2 medium Pears peeled, cored, and cut into 1-inch cubes [about 14 oz / 400g total]
- 2 large Endives leaves separated and washed [about 8 oz / 225g total]
- 2 cloves Garlic minced
- 1 small Shallot finely chopped
Dairy
- 4 tablespoons Unsalted butter divided [2 oz / 60g]
Oils & Vinegars
- 2 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
Condiments
- 1 tablespoon Honey
- 1 tablespoon Dijon mustard
Baking & Spices
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 teaspoon Dried oregano
- 1/2 teaspoon Smoked paprika
- Salt and freshly ground black pepper to taste
Instructions
Prepare the Herb Crust
- In a small bowl, mix together dried thyme, rosemary, oregano, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Pat the pork tenderloin dry with paper towels. Rub it with 1 tablespoon olive oil, then coat evenly with the herb mixture.
Prepare the Fruit Compote
- In a saucepan over medium heat, melt 2 tablespoons butter. Add shallot and cook until softened, about 2 minutes.
- Add apple and pear cubes, balsamic vinegar, and honey. Cover and cook for 5 minutes, stirring occasionally.
- Uncover and continue cooking for another 5-7 minutes until fruit is tender and liquid has reduced to a syrupy consistency. Keep warm.
Cook the Pork
- Preheat the oven to 375°F (190°C).
- Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat.
- Sear the pork tenderloin for about 2 minutes on each side, until golden brown.
- Transfer the skillet to the preheated oven and roast for 12-15 minutes, or until an internal temperature of 145°F (63°C) is reached.
- Remove from the oven, transfer pork to a cutting board, and let rest for 5 minutes before slicing.
Prepare the Pan Sauce
- Return the skillet to medium heat. Add minced garlic and cook for 30 seconds.
- Add 1/2 cup water or chicken broth to deglaze the pan, scraping up any browned bits.
- Stir in Dijon mustard and simmer until slightly reduced, about 2 minutes.
- Remove from heat and whisk in remaining 2 tablespoons butter until smooth.
Sauté the Endives
- In a separate pan, melt 1 tablespoon butter over medium heat.
- Add endive leaves and sauté for 2-3 minutes, until just wilted and slightly golden. Season with a pinch of salt and pepper.
To Serve
- Slice the pork tenderloin into medallions, about 1/2-inch (1.25cm) thick.
- Arrange the pork slices on a serving platter or individual plates.
- Spoon the warm fruit compote alongside the pork.
- Drizzle the pan sauce over the pork.
- Garnish with the sautéed endive leaves.
- Serve immediately, offering any remaining fruit compote and sauce at the table.
Notes
This recipe balances savory and sweet flavors, with the herb-crusted pork complementing the tangy balsamic fruit compote. The quick pan sauce adds an extra layer of flavor, while the sautéed endives provide a slight bitterness to round out the dish. For best results, use a meat thermometer to ensure the pork is cooked to the proper temperature without overcooking.
Notes:
- Lighter Alternatives: For a lighter version, reduce the butter in the recipe by half and replace it with olive oil or use a light, unsweetened apple sauce in the compote instead of butter. You can also substitute lean chicken breast for pork tenderloin for a leaner protein option.
- Ingredient Substitutions: If you don’t have balsamic vinegar, substitute red wine vinegar or apple cider vinegar for a similar tang. To make it dairy-free, use plant-based butter or extra olive oil. For a creamier pan sauce, add a splash of heavy cream or crème fraîche instead of butter.
- Storage Instructions: Store leftover pork and compote separately in airtight containers in the refrigerator for up to 3 days. The compote can also be frozen for up to 2 months.
- Reheating Tips: Gently reheat the pork in a covered skillet over low heat to prevent it from drying out. Reheat the compote in a saucepan or microwave, adding a tablespoon of water if it becomes too thick.
Quick Tips:
- Thickening the Sauce: To thicken the pan sauce, let it simmer for an extra minute or two until reduced to your desired consistency. Alternatively, whisk in a teaspoon of cornstarch mixed with water for a thicker, glossy sauce.
- Improving Texture: For a crispier herb crust, after searing, increase the oven temperature to 400°F (200°C) for the last 5 minutes of roasting.
- Searing Tips: Ensure the pan is hot before searing the pork to achieve a golden crust. Press the pork into the skillet for an even sear.
Side Dish Suggestions:
- Simple Vegetables: Roasted Brussels sprouts or steamed green beans provide a fresh, crisp contrast to the rich pork and fruit compote.
- Salads: A light arugula salad with lemon vinaigrette offers a tangy bite to balance the sweetness of the compote.
- Pasta or Rice: Serve with creamy mashed potatoes, buttered noodles, or a simple wild rice pilaf to soak up the flavorful pan sauce.
Nutritional Benefits:
- Pork Tenderloin: A lean source of protein, pork tenderloin is low in fat and packed with B vitamins, including B12 and B6, which support metabolism and brain health.
- Apples and Pears: These fruits provide fiber, vitamin C, and antioxidants, contributing to heart health and improved digestion.
- Endive: Endives are rich in fiber, low in calories, and contain inulin, a type of prebiotic fiber that promotes healthy gut bacteria.
Serving Suggestions:
- Portion Sizes: Serve 5-6 oz (140-170g) of pork per person, accompanied by a generous spoonful of the compote and a small serving of sautéed endives.
- Presentation Tips: Slice the pork tenderloin into even medallions and fan them out on each plate. Drizzle the pan sauce around the pork and place the compote to the side. Garnish with fresh herbs like thyme or parsley for a touch of color.
- Beverage Pairings: A crisp white wine like Chardonnay or a light red wine such as Pinot Noir pairs well with the pork and fruit compote. For a non-alcoholic option, try sparkling water with a splash of apple juice.
Meal Prep Tips:
- Advance Preparation: You can prepare the herb crust and coat the pork a few hours ahead of time, storing it covered in the fridge until ready to cook. The fruit compote can also be made a day in advance and reheated before serving.
- Storage for Meal Prep: Store components separately to avoid sogginess. Pork and compote can be packed for work lunches and reheated in a microwave.
Customization Ideas:
- Vegetarian Option: Substitute the pork with roasted cauliflower steaks or grilled portobello mushrooms. You can keep the same herb crust and serve with the compote and endives.
- Gluten-Free: This recipe is naturally gluten-free, but double-check that your Dijon mustard is labeled gluten-free, as some brands may contain gluten.
- Dairy-Free: Replace the butter with dairy-free alternatives like margarine or extra olive oil.
- Add-Ins or Swaps: Enhance the fruit compote with a pinch of cinnamon or nutmeg for extra warmth. Swap the endives for sautéed spinach or kale for a milder flavor.
