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.
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.
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