4 servings / 25 min
Prep 10 min / Cook 15 min
Whether freshly harvested or out of cold storage, red onions can take centre stage in this sweet and tangy compote paired with tender, roasted pork tenderloin that’s quick and easy to make. Serve green and yellow beans and roasted potatoes on the side.
- 1 lb (500 g) pork tenderloin
- 1 tbsp (15 mL) vegetable oil
- 1 large red onion, halved lengthwise and thinly sliced crosswise
- 1/2 tsp (2 mL) dried rosemary, crumbled
- 1 tbsp (15 mL) all-purpose flour
- 1 cup (250 mL) 1% milk
- 2 tbsp (25 mL) cider vinegar
- 1 tbsp (15 mL) pure maple syrup or liquid honey
- Chopped fresh parsley
- Preheat oven to 400°F (200°C).
- Cut pork tenderloin into 1-inch (2.5 cm) thick medallions; sprinkle with pepper.
- Heat a large skillet over medium-high heat. Add oil and swirl to coat pan. Brown pork, turning once, for 1 minute per side or until golden. Transfer to a rimmed baking sheet and roast in oven for 10 minutes or until just a hint of pink remains inside. Remove from oven, tent with foil and let rest for 5 minutes.
- Meanwhile, add onion, rosemary and pepper to skillet and sauté for 2 minutes or until starting to soften. Reduce heat to medium-low and cook, stirring, for 8 minutes or until onions are very soft and lightly browned. Whisk flour into milk; gradually stir into pan. Simmer and stir for 3 minutes or until thickened. Stir in vinegar and syrup.
- Spoon onions onto plate, top with pork and sprinkle with parsley.
Nutritional info per serving (1 cup/250 mL)
- Calories 228
- Protein 29 g
- Total Fat 7 g
- Saturated Fat 2 g
- Cholesterol 84 mg
- Carbohydrates 11 g
- Fibre 1 g
- Sugars 8 g
- Added sugars 3 g
- Sodium 95 mg
- Potassium 665 mg