Grilled Pork Tenderloin with Spiced Apple Compote
Autumn always signifies comfort cooking, to us. We take the slow cookers out of storage, pour over casserole and pasta recipes, lay in a cord of firewood, and read cookbooks, nestled under a throw during the evening’s cooler temperatures. The former weight-loss resort (now closed) Green Mountain at Fox Run in Ludlow, Vermont, developed this tasty entree many years ago — it’s savory, fit and healthy and represents the best of Autumn. The marinade and compote is just as tasty on boneless chicken and turkey, as well.
Servings: 4 Servings
Calories: 288kcal
Lean, tasty, and perfect entree for Autumn
Ingredients
Sweet and Sour Marinade
- ½ cup apricot fruit jam - all fruit, no sugar added
- ¼ cup rice wine vinegar
- 1 tablespoon cilantro - fresh, chopped
- 1 tablespoon ginger root - fresh, chopped
- ¼ teaspoon red pepper flakes
Pork Tenderloin
- 1.25 pounds pork tenderloin - trimmed
Spiced Apple Compote
- 1 medium red apple - peeled, cored, and cut into wedges
- 1 medium granny smith apple - peeled, cored, and cut into wedges
- 2 tablespoons brown sugar - or Swerve brown sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg - grated
- 1 tablespoon Calvados brandy - optional (substitute 2 tablespoons apple cider if desired)
Instructions
Marinade
- Combine all marinade ingredients in a saucepan, and warm over low heat for 35 to 45 minutes.
Compote
- Lightly spray a 2 quart saucepan with nonstick cooking spray.
- Heat the pan over medium heat, add onion. Cook, stirring frequently for 10 minutes until onion is brown and caramelized.
- Add remaining ingredients, reduce heat to low.
- Cover and simmer for 20 minutes, or until apples are very tender.
Pork Tenderloin
- Place tenderloin in a shallow glass dish.
- Pour marinade over pork, turn pork to coat.
- Refrigerate / marinate for 1 hour.
- Prepare grill rack. Remove pork from marinade and reserve marinade.
- Grill uncovered 4-6 inches from medium hot coals or gas grate. Sear, while turning, for 4-5 minutes.
- When all sides are initially seared, brush with reserved marinade, tent with aluminum foil, close the cover to the grill and continue to grill for 5-7 minutes more until a meat thermometer registers 160 degrees.
- Remove pork from grill. Keep covered with foil and let rest for 5 minutes.
- Slice pork into medallions. Top with spiced apple compote, divided evenly for 4 servings.
Tried this recipe?Mention or tag @SpaIndex so we can share!
Nutrition
Serving: 1 Serving | Calories: 288 kcal (14%) | Carbohydrates: 29 g (10%) | Protein: 30 g (60%) | Fat: 3 g (5%) | Cholesterol: 92 mg (31%) | Sodium: 80 mg (3%) | Potassium: 724 mg (21%) | Fiber: 3 g (13%) | Sugar: 24 g (27%) | Vitamin A: 87 IU (2%) | Vitamin C: 14.4 mg (17%) | Calcium: 21 mg (2%) | Iron: 1.73 mg (10%)