Sage Roasted Pork Tenderloin with apple compote
I'm giving pork chops and apple sauce a modern makeover by using a tenderloin and wrapping it in pancetta, then preparing a fresh apple and maple compote to accompany it. It's an ultra simple dish that the whole family will love.
2 pork tenderloins (about 350 gm) 3/4 lb each
1Tbsp. grapeseed oil (15 ml)
8 thin slices of pancetta or regular bacon
several leaves fresh sage, chopped
sea salt and freshly cracked black pepper
Apple Compote:
2 tsp. grape seed oil (10 ml)
2 medium Granny Smith peeled , cored and diced
1 large onion, diced
juice and zest of ½ lemon
2 Tbsp. maple syrup (30 ml)
1 clove
sea salt and freshly cracked black pepper
For pork: rub with pepper and sage generously. Wrap with pancetta and tie with butcher’s twine. Sear in a hot pan in 1 Tbsp. oil until evenly browned on all sides. Finish cooking pork in oven about 10-15 minutes. Let rest 5 minutes before slicing.
Meanwhile, for compote, heat the oil in a medium skillet and add the onion. Saute over medium high heat until soft , about 4 minutes. Add the apples and continue to saute increasing heat to high. Cook apples for about 5 minutes or until soft. Add remaining ingredients and reduce heat to low , cover and simmer for 5- 8 minutes , until thickened and flavours have developed.
Remove from heat and serve with pork .
Serves 4
