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Pork with Savory Quince Compote Recipe

Pork with Savory Quince Compote Recipe

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.
TOTAL TIME: Prep: 30 min. Cook: 40 min. YIELD:6 servings

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)
  • 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

  • 1. 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°.
  • 2. 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.
  • 3. 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.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.