Comfort food can be a hassle, right? Tell me I’m not the only one with those feelings.
There’s usually the meat, and the side, and the vegetables. Oh, and a sauce.
And that my friends, is why I often skip the whole “square meal” situation and opt for something simple. Exciting, yes. But simple.
Now for some reason I’m OK with this pork. Very OK, indeed.
I do like putting a little extra effort into our dinners, as long as the cooking doesn’t cause a kitchen floor/fetal position situation. And as long as I feel like the time and energy I invest is reflected in the taste.
Because Pinterest, you’ve burned me before in the taste department.
I mean, I wouldn’t call this an easy weeknight recipe. But it’s definitely an easy option for a weekend family dinner or get-together.
And my top three reasons why this Pork Tenderloin with Apple Bacon Compote is your new fall go-to recipe?
- No complicated methods. No brining. No wrapping (we’re not making bacon wrapped meatloaf here, people). Straight forward roasting and pan frying. This is not a recipe to make you feel intimidated.
- No need to multi-task. This is like a baby-steps recipe. First you brown the pork in a durch oven before you clear off your stove and oven-roast the tenderloin. Then you can work on your side dish. And when the meat is done and resting, you use that same durch oven to cook your compote. Absolutely no multi-tasking skills needed (apart from simultaneously entertaining toddlers).
- No need for a fancy side dish. Creamy polenta, mashed potatoes or even just a side salad for a lighter meal and you‘re sorted.
Now this is what you have to do: Send this recipe to any of your friends (or beloved family members) and pretty-please them into cooking it for you.
And if they refuse? Invite them over, make it for them, then complain about how you slaved in the kitchen for seven hours. Ha!
- 1 pound pork tenderloin
- 1 tablespoon oil
For the Compote:
- 3 slices super-thick bacon, cut into thin strips
- 2 cloves garlic, sliced
- 1 medium onion, thickly sliced
- 1 teaspoon fresh thyme, chopped
- 5 leaves fresh sage, chopped
- 2 large green apples, like granny smith, cored and diced
- 1/3 cup apple juice
- salt and pepper, to taste
To Make the Pork:
- Preheat the oven to 325°F. Rub the pork loin well with salt and pepper.
- Heat the oil in a large French oven (or other oven-safe pot with a lid). Brown the pork well on every side, turning from time to time.
- Take the pot off the stove and cover it with a lid. Roast covered for 30-35 minutes.
- Take the lid off and continue roasting the meat until it reaches an internal temperature of 145-150°F.
- Remove the tenderloin from the French oven (no need to wash just yet!) and place it on a platter.
- Cover the meat with aluminium foil and let it rest for 10 minutes.
To Make the Compote:
- While the pork is resting, place the French oven over medium heat and cook the bacon until browned and crispy.
- Add the garlic, onion, thyme and sage. Cook, stirring often, for 2-3 minutes or until the onion is no longer raw.
- Add the diced apple and continue cooking until it’s softened and starting to brown.
- Increase the heat to high and pour the apple juice over the compote. Scrape any browned bits from the bottom, season with salt and pepper and cook for another minute.
- Serve immediately with the rested pork and your side of choice.
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