Sage-Crusted Pork Tenderloin w/Apple-Thyme Compote

Sage-Crusted Pork Tenderloin with Apple-Thyme Compote

This time we have pictures! (It appears the above plate was a little over-excited for the apples!) We made this last week and absolutely loved it. The apples are wonderful, the herbs really add a nice flavor, and the pork was really good. I don't especially love bacon or sausage, but pork tenderloin is very good, especially when paired with a really tasty apple compote.

Serves 4

For the pork:

3/4 C fresh bread crumbs (we used panko)

1 T minced fresh sage (or 1 tsp. dried rubbed sage)

salt and pepper to taste

1 pork tenderloin, trimmed, halved crosswise (1 pound)

1 T Dijon mustard

2 T olive oil

For sauce:

1/4 C sliced shallots (about 2)

4 tsp unsalted butter, divided

1 tsp olive oil

1 C sweet-tart apple (such as Braeburn), cored, thinly sliced

1 tsp. chopped fresh thyme (or 1/2 tsp. dried thyme)

1/4 C brandy or dry white wine

1/4 C thawed apple juice concentrate

1/4 C low-sodium chicken broth

1 tsp flour

-Preheat oven to 425 degrees.

-Combine bread crumbs, sage, salt, and pepper together on a baking sheet. Brush pork pieces with Dijon and roll in crumbs to coat, pressing them to adhere. Transfer to a rack and let stand 15 minutes.

-Heat 2 T oil in large ovenproof nonstick skillet over medium-high. (We cooked in regular skillet, then transferred to a baking dish afterwards.) Add pork and saute on 1 side until crumbs are brown and crisp, about 5 minutes. Turn pieces over, transfer pan to the oven, and roast until pork reaches 150-155 degrees, about 15-20 minutes. (Ours wasn't quite done, so we cooked it a little longer, maybe 10-15 minutes, so check it first.) Remove from oven and let stand 5 minutes before slicing into medallions.

-Saute shallots for the sauce in 3 tsp butter and 1 tsp oil in a second nonstick skillet over medium heat. Cook until soft, about 5 minutes. Add apple and thyme, and saute 3 minutes. Deglaze with brandy/wine, simmer until nearly evaporated, then stir in juice concentrate and broth.

-Blend remaining 1 tsp butter and flour together in a dish, whisk into boiling sauce, and simmer until thick. Season with salt and pepper.