Thyme-Roasted Pork Tenderloin with Balsamic Shallot Compote by Michelle Dudash, Chef and Registered Dietitian Nutritionist January 9, 2012 • 0 comments Thyme-Roasted Pork Tenderloin with Balsamic Shallot Compote Like it? Share it! Leave a Reply Cancel replyYour email address will not be published. Required fields are marked *Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment. Δ Previous | Thyme-Roasted Pork Tenderloin with Balsamic Shallots for Woman’s Day Red Dress Awards