Oil + Vinegar – Pairing – Cherry Blossom:
•PERSIAN LIME fused olive oil
•BLACK CHERRY dark balsamic vinegar
Spiced Pork Tenderloin with Dried Cherry & Caramelized Onion Compote
- 2 pork tenderloins
- 1 tablespoon Chinese 5 spice blend (or use ½ teaspoon each of ground ginger, cinnamon, allspice, coriander and cumin)
- salt and pepper
- 2 tablespoons DANA’s Persian Lime olive oil, divided
- 1 large onion, very thinly sliced
- ½ teaspoon granulated sugar
- 2 cloves garlic, minced
- ¼ cup plus 2 tablespoons DANA’s Black Cherry dark balsamic vinegar
- ¼ cup chicken stock
- 1 cup dried cherries (or substitute dried cranberries)
- Preheat oven to 400 F.
- Heat 1 tablespoon of the lime olive oil in a large sauté pan set over medium-high heat.
- While the oil is getting hot, rub the pork tenderloins with the spice blend and season each tenderloin with salt and pepper.
- Place the tenderloins in the pan and cook for about 2-3 minutes on each side, until golden brown and seared on both sides.
- Transfer the pork tenderloins to a foil-lined baking sheet and bake for 15-20 minutes or until pork is cooked to your liking. Once cooked, tent pork with foil to keep warm.
- While the pork is cooking, prepare the compote. Place ¼ cup of black cherry balsamic, the chicken stock and the cherries in a small
saucepan set over medium-high heat. Once the mixture comes to a boil, stir and then take the pan off the heat. Leave the mixture in the pan (you want the cherries to absorb some of the balsamic).
- Meanwhile, heat another tablespoon of the lime olive oil over medium high heat (use the same pan that you used to sear the pork) and once the oil is hot, add the onions. Stir the onions after about 1 minute. Add the sugar to the onions, stir again. Reduce heat to medium and cook the onions for about 12 minutes until golden brown and softened, stirring occasionally.
- After about 12 minutes, add the garlic to the onions and cook for another 3 minutes or so. Turn off the heat and add the balsamic-cherry mixture and an additional 2 tablespoons of balsamic to the onion mixture. Serve overtop of the pork.
- Serve on top of mashed potatoes, polenta or rice if desired.