Pork with Savory Quince Compote Recipe

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Pork with Savory Quince Compote Recipe
Pork with Savory Quince Compote Recipe photo by Taste of Home
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Pork with Savory Quince Compote Recipe

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

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

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

Nutritional Facts

1 each: 274 calories, 7g fat (3g saturated fat), 89mg cholesterol, 677mg sodium, 18g carbohydrate (16g sugars, 1g fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

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

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