Ingredients Jump to Instructions ↓

  1. 1/2 cup Crisco® Pure Vegetable Oil or 1/2 cup Crisco® Puritan Canola Oil with Omega-

  2. 3 DHA

  3. 1 clove garlic, minced

  4. 1/4 cup Dijon mustard

  5. 1 tsp. dried thyme

  6. 1 tsp. dried rosemary, crushed

  7. 1 tsp. black pepper

  8. 1/2 tsp. salt

  9. 1 pork tenderloin (about 1 1/2 lbs.) trimmed

  10. Crisco® Original No-Stick Cooking Spray

  11. Cherry Compote

  12. 1 tbsp. Crisco® Pure Vegetable Oil

  13. 1/2 small red onion

  14. 1/4 cup coarsely chopped shiitake mushrooms

  15. 1 cup beef broth

  16. 1 (12 oz.) jar Smucker's® Cherry Preserves

  17. 1 1/2 tsps. dried thyme

  18. 3 tbsps. chilled butter, cut into pieces

  19. 6 sprigs fresh rosemary for garnish

Instructions Jump to Ingredients ↑

  1. Directions WHISK oil, garlic, mustard, thyme, rosemary, pepper and salt in shallow dish until well blended. Add pork. Cover; marinate in refrigerator 4 hours or overnight.

  2. COAT grill grate or broiler pan with no-stick cooking spray. Heat grill or broiler.

  3. REMOVE pork from marinade; discard marinade. Grill or broil tenderloin until medium done, about 8 to 10 minutes. Let stand 10 minutes before slicing diagonally into 14-inch pieces.

  4. HEAT oil in medium skillet over medium heat. Add onion and mushrooms; cook and stir until lightly browned, about 3 to 5 minutes. Add beef broth. Bring to a boil and continue cooking until liquid is reduced by about half.

  5. REDUCE heat. Add preserves and thyme. Simmer sauce, continuing cooking until thick. Remove from heat. Whisk in butter, one piece at a time. Serve warm with pork. Garnish with rosemary sprigs.

  6. TIP Cherry Compote may be made ahead. Cook after adding preserves and thyme. Refrigerate. Reheat; stir in butter just before serving.


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