Crispy apples cook down with onions in this savory apple blueberry compote. Drizzle it over roasted meats or even pour it over your favorite veggies. The compote has a luscious consistency that will add a delightful balance of savory-sweetness to smoky, roasted, or grilled dishes.
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Ingredients
Pork Tenderloin
- 2 Tbsp olive oil
- 2 pork tenderloins
- 1 Tbsp fresh oregano
- 1 Tbsp Dijon mustard
- 1 tsp Kosher salt
- 1/2 tsp black pepper
Apple Blueberry Compote
- 1 Tbsp Butter or margarine
- 2 Golden Delicious apples peeled, cored, and thinly sliced
- 1/4 cup thinly sliced onion
- 1 tsp cornstarch
- 1 tsp sugar
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 cup fresh or frozen blueberries divided
- 1 tsp lemon juice
Ingredients
Pork Tenderloin
Apple Blueberry Compote
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Rate this recipe!
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Instructions
Pork Tenderloin
- Season the pork with oregano, Dijon mustard, salt, and pepper. Heat a large sauté pan over medium-high heat and add 2 tablespoons olive oil. Sear pork on all sides to create nice color. Remove from pan with tongs and place on a rack on a sheet pan. Bake at 400 degrees for 10 minutes or until the internal temperature reaches 160 degrees. Remove from the oven and let rest in a warm area for at least 8 minutes before slicing.
Apple Blueberry Compote
- In a medium skillet over medium heat, melt butter. Add apples and onion; cover and cook, stirring frequently, until apples are almost tender, approx. 3–4 minutes.
- Meanwhile, in a small bowl, whisk together cornstarch, sugar, salt, and pepper; stir in 2/3 cup water. Stir water mixture and 1/2 cup of the blueberries into the apples; cook, stirring gently, until thickened and sauce begins to color, approx. 1–3 minutes. Remove from heat, stir in lemon juice and remaining 1/2 cup of blueberries.
- Serve with sliced pork.
Recipe Notes
Serves 4.
Recipe and photo courtesy of the U.S. Highbush Blueberry Council.
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