| PORK TENDERLOIN IN MUSTARD MARINADE WITH CHERRY COMPOTE |
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Serves 61 Pork tenderloin (approx. 1-1/2 pounds) 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 shitake mushrooms, roughly chopped 1 tablespoon CRISCO Oil 1 cup beef broth 1 jar (18 ounces) SMUCKER'S Cherry Preserves 1 -1/2 teaspoons dried thyme 3 tablespoons chilled butter, cut into pieces 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 Sauté 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. Note: Compote may be made ahead and re-heated before serving. To make ahead, prepare as directed, but add butter at time of re-heating. |
