Thyme-Roasted Pork Tenderloin with Balsamic Shallots for Woman’s Day Red Dress Awards

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

January 10, 2012 • 3 comments

 Savory pork tenderloin is guilt-free treat

My recipe gets the royal treatment with a professional food stylist and photographer. Yippee! Courtesy: National Pork Board

February is American Heart Month and on February 15, 2012, I’ll be in New York City reporting from the red carpet at Woman’s Day Red Dress Awards 2012. This event honors four women, including Star Jones, who have made significant contributions to the fight against heart disease, the number one killer of women today. I’m excited to show people that heart-healthy eating can taste delicious, too. I created this recipe to be served at the after party. Did you know that ounce-for-ounce, pork tenderloin is as lean as skinless chicken breast? Pork tenderloin is a healthy choice in the meat aisle, making it one more tasty option to include in your healthy New Year resolutions! Is pork on your grocery list?

I’m a nutrition spokesperson for the National Pork Board, a sponsor of Woman’s Day Red Dress Awards.

Thyme-Roasted Pork Tenderloin with Balsamic Shallot Compote

Compote:

1 tablespoon (15 ml)  canola oil

2 3/4 cups (440 g) 1/8-inch thick sliced shallots (about 4 very large)

1 garlic clove, cut lengthwise into thin strips

1/2 cup (120 ml) Concord 100% grape juice

1/4 cup (60 ml) reduced sodium or organic chicken broth

2 tablespoons (28 ml) balsamic vinegar

1 tablespoon (21 g) honey

1/4 teaspoon dried herbes de Provence

1 pinch each salt and freshly ground black pepper

Pork:

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon dried thyme

2 teaspoons canola oil

1 pork tenderloin (about 1 1/4 pound, or 570 g*), at room temperature for 30 minutes

1/4 teaspoon garlic powder

Preheat oven to 400°F (200°C, or gas mark 6).

To make compote, heat large skillet on medium-low and add oil. Add shallots to hot oil. Sauté for 5 minutes, stirring occasionally, but not browning. Add garlic and cook 10 minutes, reducing heat as needed. Pour in juice, broth, vinegar, honey, and gently simmer 40 minutes, until liquid thickens and almost completely evaporates. Stir in herbs, salt, and pepper.

To prepare pork, combine salt, pepper, thyme, and rub on all sides of pork. Heat large fry pan or skillet with ovenproof handle on medium-high and add oil. Once oil shimmers, carefully add pork to pan, folding thinnest end of pork under itself and pressing down gently on the center to ensure even browning. Partially cover with lid or foil to speed cooking while allowing steam to escape. Cook pork 3 to 4 minutes until brown on one side, then turn to cook 2 to 3 minutes on each remaining side until completely browned.

Place in oven for 20 to 30 minutes, just until firm when pressed in the thickest section or an inserted thermometer reads 145°F (63°C). Remove from oven, sprinkle evenly with garlic powder, and allow to rest 5 minutes. Slice at an angle into 1/2-inch pieces and serve with compote.

*If tenderloin is smaller or larger than 1 1/4 pound (570 g), adjust amount of seasoning accordingly.

Prep time: 15 minutes

Cook time: 50 minutes

Makes 4 servings

Nutritional Information (per serving): 282 calories, 10 g total fat, 2 g saturated fat, 0 g trans fat, 661 mg sodium, 71 mg cholesterol, 22 g total carbohydrate, 2 g fiber, 29 g protein, 9% DV iron, 3% DV calcium, 0% DV Vitamin A, 23% DV Vitamin C.

Step-by-step photos for your viewing enjoyment.

Spice rub for pork tenderloin.

Caramelizing shallots.

Caramelized shallots.

Searing pork tenderloin.

Seared pork tenderloin.

My finished dish. Why did I put fresh parsley on this instead of fresh thyme? I have no idea. I was wearing hungry girl blinders at the moment, I suppose. And my husband was sitting down to dinner with or without me.

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Thyme-Roasted Pork Tenderloin with Balsamic Shallot Compote

By Michelle Dudash, Chef and Registered Dietitian Nutritionist Published: January 10, 2012

• Yield: 4 servings (4 Servings)
• Prep: 15 mins
• Cook: 50 mins
• Ready In: 1 hr 5 mins

Heart-healthy pork tenderloin roasted with thyme with a balsamic shallot compote.

Ingredients

• 1 tablespoon (15 ml) canola oil
• 2 3/4 cups (440 g) 1/8-inch thick sliced shallots (about 4 very large)
• 1 clove garlic cut lengthwise into thin strips
• 1/2 cup (120 ml) Concord 100% grape juice
• 1/4 cup (60 ml) reduced sodium or organic chicken broth
• 2 tablespoons (28 ml) balsamic vinegar
• 1 tablespoon (21 g) honey
• 1/4 teaspoon dried herbes de Provence
• 1 pinch each salt and freshly ground black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon dried thyme
• 2 teaspoons canola oil
• 1 pork tenderloin (about 1 1/4 pound, or 570 g*), at room temperature for 30 minutes
• 1/4 teaspoon garlic powder

Instructions

1. Preheat oven to 400°F(200°C, or gas mark 6).
   
2. To make compote, heat large skillet on medium-low and add oil. Add shallots to hot oil. Sauté for 5 minutes, stirring occasionally, but not browning. Add garlic and cook 10 minutes, reducing heat as needed. Pour in juice, broth, vinegar, honey, and gently simmer 40 minutes, until liquid thickens and almost completely evaporates. Stir in herbs, salt, and pepper.
   
3. To prepare pork, combine salt, pepper, thyme, and rub on all sides of pork. Heat large fry pan or skillet with ovenproof handle on medium-high and add oil. Once oil shimmers, carefully add pork to pan, folding thinnest end of pork under itself and pressing down gently on the center to ensure even browning. Partially cover with lid or foil to speed cooking while allowing steam to escape. Cook pork 3 to 4 minutes until brown on one side, then turn to cook 2 to 3 minutes on each remaining side until completely browned.
   
4. Place in oven for 20 to 30 minutes, just until firm when pressed in the thickest section or an inserted thermometer reads 145°F (63°C). Remove from oven, sprinkle evenly with garlic powder, and allow to rest 5 minutes. Slice at an angle into 1/2-inch pieces and serve with compote.
   
5. *If tenderloin is smaller or larger than 1 1/4 pound (570 g), adjust amount of seasoning accordingly.
   

• Cuisine: American
• Course: Entrée
• Skill Level: Moderate