Pork Tenderloin in Mustard Marinade with Cherry Compote recipe

6 servings

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

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.