Garlic-rosemary pork tenderloin with fruit compote over greens

A perfect dinner for a special occasion
6 servings / 1 hr 10 min

Prep 30 min / Cuisson 40 min

Canola oil infused with lemon and rosemary offers a touch of herb flavouring to both the fruit compote and pork tenderloin. 


Lemon-rosemary canola oil:

  • 3 tbsp (45 mL) canola oil
  • 1 sprig rosemary, about 1 inch (2.5 cm)
  • 1 lemon peel, about 1 inch (2.5 cm)
  • 5 garlic cloves, minced
  • 1 lemon, zest only
  • 3 tbsp (45 mL) chopped fresh parsley
  • 1 tbsp (15 mL) chopped fresh rosemary leaves
  • 1 tbsp (15 mL) toasted fennel seeds
  • 2 tsp (10 mL) lemon-rosemary canola oil
  • 1 pork tenderloin, about 1 lb (500 g)

Fruit compote:

  • 2 tsp (10 mL) lemon-rosemary canola oil
  • 2 peaches, pitted and sliced lengthwise into wedges*
  • 1 tbsp (15 mL) minced red onion
  • 2 tsp (10 mL) lemon-rosemary canola oil
  • 1 tsp (5 mL) honey
  • 1 tsp (5 mL) finely chopped, seeded jalapeño
  • 1 tbsp (15 mL) finely chopped mint
  • 10 cherries, pitted and halved*
  • 1 ruby red grapefruit, sectioned, juice reserved
  • 1 tbsp (15 mL) lemon-rosemary canola oil
  • 10-12 Brussels sprouts, separated into leaves and blanched
  • 2 cups (500 mL) mixed hearty greens (like mustard greens, kale and collard greens), ribs removed and leaves cut into strips
  • 2 tsp (10 mL) toasted fennel seeds
  1. In microwave-safe glass measuring bowl, add canola oil and heat on high for 1 minute. Carefully remove from microwave oven and add rosemary and lemon peel. Let steep 30 minutes to 1 hour.
  2. In small bowl, combine garlic, lemon zest, parsley, rosemary and fennel seed. Add 2 tsp (10 mL) lemon-rosemary canola oil to make into paste.
  3. Rub pork tenderloin all over with two-thirds herb paste. Seal pork in resealable plastic bag and refrigerate 1-2 hours. Reserve remaining one-third paste in refrigerator to use on cooked tenderloin.
  4. In medium sauté pan, add 2 tsp (10 mL) lemon-rosemary canola oil and warm over medium-high heat. Add peaches to hot pan, searing 20 seconds on each side. Transfer to medium bowl and set aside.
  5. In small bowl, add 2 tbsp (25 mL) reserved grapefruit juice and mix with minced onion to quickly pickle onion.
  6. Preheat oven to 400 °F (200 °C). Remove pork tenderloin from refrigerator and wipe off herb coating from pork.
  7. In large, oven-safe sauté pan, warm 1 tbsp (15 mL) lemon-rosemary canola oil over high heat. Add pork tenderloin to hot sauté pan, cooking on each side until golden brown, about 2-3 minutes per side. Move sauté pan with pork tenderloin into oven to finish and cook until meat thermometer registers 160 °F (71 °C), about 15-20 minutes.
  8. Meanwhile, finish compote by combining 2 tsp (10 mL) lemon-rosemary canola oil, honey, jalapeño and mint in a bowl. Remove minced red onion from grapefruit juice and add to mixture. Reserve grapefruit juice for later use. Mix to combine. Add cherries, cooked peaches and grapefruit sections. Toss lightly to coat fruit.
  9. When pork is finished cooking, remove from pan and let rest on cutting board. Spread with reserved herb mixture and cover pork with foil to keep warm.
  10. Return same sauté pan to stove over medium-high heat. Add Brussels sprout leaves and greens, stirring until all greens are wilted, about 2-3 minutes. Add remaining 2 tbsp (25 mL) reserved grapefruit juice, stirring to scrape up brown bits. Add fennel seeds and remove from heat.
  11. Slice pork into thin medallions. Add cooked greens to center of each plate, arranging pork medallions around greens. Garnish pork with fruit compote and serve.

    * Substitute unsweetened, frozen peaches and cherries, which have been thawed, if desired.
Nutritional info per serving (1 of 6)
  • Calories: 230
  • Protein: 19 g
  • Total fat: 10 g
    Saturated fat: 1 g
    Cholesterol: 50 mg
  • Carbohydrates: 20 g
    Fibre: 4 g
    Sugars: 13 g
    Added sugars: 2 g
  • Sodium: 55 mg
  • Potassium: 670 mg