For an inexpensive, yet elegant meal, a pork tenderloin recipe is hard to beat. Chef Jason Hill shares his favorite recipe for pork tenderloin topped with a Zinfandel, Bing Cherry and Roasted Onion Warm Compote.
2 1/2poundsboneless pork tenderloinremoved of most fat
2-4tablespoonsolive oil
Fresh sea salt and cracked pepper
3fresh onion slices
Compote
Caramelized onions from the pan
1tablespoonhoney
1teaspoonbutter
1/2cupdried pitted bing cherriesor other dried fruit
1/4cupred Zinfandel wine
1/4teaspoonsalt
Fresh Cracked Pepper
Instructions
Drizzle a couple tablespoons of olive oil on both sides of the pork loin and rub into the meat. Season with sea salt and fresh cracked pepper on both sides.
Preheat an oven-proof saute pan over medium heat. Add 1 tablespoon olive and add the tenderloin. Sear the meat about 3-5 minutes on each side.
Next, place three sliced onion rings on pan, then set tenderloin back onto pan. Place pan into the oven at 375 F for about 30 minutes, or until the internal temperature reaches about 150 F. This will continue to carry over cook to about 160 F.
Make the compote.
Preheat saucepan on low. Add butter and melt down. Add the caramelized onions from the pork pan and stir around. Next add cherries or other dried fruit. Stir in the honey. Set on low and cover for 5 minutes. Next, stirring, add 1/4 cup Zinfandel and cover pot again for another 5-10 minutes. When the wine has cooked down, season the compote with salt and pepper to your taste.
Cut your medallions about 1/2 inch thick. You can serve 2-4 slices per serving. Top the pork with the cherry sauce and served with fresh roasted potatoes and fresh green beans if desired.