pork tenderloin in mustard marinade with cherry
Slow Cooker
Pork Tenderloin in Mustard Marinade with Cherry
Tenderloin marinated in a tangy mustard blend, roasted and served with a sweet-tart cherry compote. An elegant dish balancing bold, savory notes with fruity brightness—perfect for special dinners.
Ingredients:
- 1 (1 1/2 pound) pork tenderloin, trimmed
- 6 sprigs fresh rosemary, for garnish
- mustard marinade:
- 1/2 cup crisco® oil 1 clove garlic, minced 1/4 cup dijon mustard
- 1 teaspoon black pepper 1/2 teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- cherry compote:
- 1/2 small red onion
- 1/4 cup shiitake mushrooms, roughly chopped
- 1 tablespoon crisco® oil 1 cup beef broth
- 1 (18 ounce) jar smucker's® cherry preserves
- 1 1/2 teaspoons dried thyme
- 3 tablespoons chilled butter, cut into pieces
Directions:
- Pork Tenderloin in Mustard Marinade: Whisk together CRISCO® Oil and garlic in a medium bowl. Add remaining ingredients and whisk well.
- Marinate pork tenderloin in refrigerator for 4 hours to overnight.
- Grill or broil tenderloin until medium, about 8 -10 minutes. Slice on bias into 1/4-inch pieces.
- Cherry Compote: Saute red onions and shitake mushrooms in CRISCO® Oil until lightly browned, about 3-5 minutes.
- Add beef broth; bring to a boil and continue cooking until liquid is reduced by about half.
- Reduce heat; add SMUCKER'S® Cherry Preserves and thyme. Return to a low boil and continue cooking until liquid is syrupy.
- Remove from heat and whisk in chilled butter, one piece at a time. Serve warm with the pork.
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