Pork with Savory Quince Compote Recipe

Pork with Savory Quince Compote Recipe photo by Taste of Home

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White wine boosts the warm flavors of quince and rosemary in this sweet, savory compote or chutney for pork tenderloin. This dressed-up dish from our Test Kitchen makes a sophisticated but simple entree for special guests.

This recipe is:

Healthy

Diabetic Friendly

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Pork with Savory Quince Compote Recipe

Prep: 30 min. Cook: 40 min.

Yield: 6 Servings

30 40 70

Ingredients

3/4 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon ground ginger
1/4 teaspoon pepper
2 Pork tenderloins (1 pound each)

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Looking for Versatility?

All natural Whole Pork Tenderloin is a great base for any meal. Mix it up with different marinades and sauces for a great dinner.

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COMPOTE:
1 small onion, chopped
1 tablespoon butter
2 medium quinces, peeled and cut into 1/2-inch pieces
1 cup reduced-sodium chicken broth
1/2 cup white wine or additional reduced-sodium chicken broth
1/4 cup honey
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

Combine the salt, thyme, ginger and pepper; sprinkle over pork. Place on a rack in a shallow roasting pan lined with heavy-duty foil. Bake, uncovered, at 425° for 30-35 minutes or until a meat thermometer reads 160°.
Meanwhile, in a large nonstick skillet over medium heat, saute onion in butter until tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 8 minutes. Uncover; simmer 25-30 minutes longer or until quinces are tender and liquid is thickened. Discard bay leaf.
Let pork stand for 5 minutes before slicing. Serve with compote. Yield: 6 servings (1-1/2 cups compote).

Nutritional Facts 4 ounces cooked pork with 1/4 cup compote equals 274 calories, 7 g fat (3 g saturated fat), 89 mg cholesterol, 677 mg sodium, 18 g carbohydrate, 1 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

Originally published as Pork with Savory Quince Compote in Light & Tasty October/November 2007, p59