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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.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine French, Modern European
Servings 4 servings
Calories 420 kcal

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.
Keyword Fruit Compote, Pork Tenderloin, quick dinner