Solomillo de cerdo con compota de cerezas

Name: Pork Tenderloin with Cherry Compote
Yield: 4
Ingredients: 1 pork tenderloin; ¼ cup olive oil; 1 tsp kosher salt; 1 tsp black pepper; ½ tsp garlic powder; ¼ cup dijon mustard; 1 tsp dry rosemary; ¼ cup pinot noir; 1 cup frozen cherries; ¼ cup orange juice; 1 tsp kosher salt; ½ tsp black pepper; 1 tsp thyme; 2 tbsp unsalted butter; NanoBond Skillet; NanoBond Saucepan

Pork Tenderloin with Cherry Compote

Recipe courtesy of The Salty Cooker

Rated 4.0 stars by 1 users

Servings

Ingredients

1 pork tenderloin
¼ cup olive oil
1 tsp kosher salt
1 tsp black pepper
½ tsp garlic powder
¼ cup dijon mustard
1 tsp dry rosemary

For the Cherry Compote:

¼ cup pinot noir
1 cup frozen cherries
¼ cup orange juice
1 tsp kosher salt
½ tsp black pepper
1 tsp thyme
2 tbsp unsalted butter

Products to Use:

NanoBond Skillet
NanoBond Saucepan

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Directions

For the Pork Tenderloin:

Mix the olive oil, mustard, and seasoning together and marinate the pork for a minimum of 2 hours.
Preheat the grill to 400ºF.
Add oil to a grill safe skillet and allow the skillet to heat up on the grill.
Add the pork tenderloin and cook each side until the internal temperature reaches 145ºF.
Remove from the grill and allow the meat to rest for 5-10 min.