Pork Loin with Ginger Apple Compote

Adapted from All Recipes

I had never had pork loin before, but had been meaning to try it  for a long time.  Pork Loin is the Filet Mignon of pork, but much cheaper.  I think I'm going to have to find more pork loin recipes to try since this is an affordable choice cut of meat.  I was amazed at how tender this piece of pork is and so easy to cook!    The apple compote in this is yummy giving the pork loin lots of sweet flavor. 

Ingredients:

• 1 cup balsamic vinegar
• 1 Tbs minced garlic
• ½ Tbs chopped thyme
• ¼ cup olive oil
• 1 pork tenderloin, cut into 2 inch pieces
• 4 Tbs butter
• ¾ cup apple juice
• 1/3 cup packed brown sugar
• 1 apple, thinly sliced
• ¼ cup dried cherries or dried cranberries
• 1 Tbs minced ginger root
• 1 pinch ground cinnamon
• 1 pinch ground nutmeg

Directions:

• Puree the balsamic vinegar, garlic and thyme in a blender until mixed.  With the blender running, slowly pour in the olive oil until thickened and incorporated.  Pour the marinade into a resealable plastic bag.  Add the pork pieces, coat with marinade, squeeze out excess air, and seal the bag.  Marinate in the refrigerator at least 30 minutes.  {recommend marinading overnight.}
• Preheat oven to 425 degrees F.
• Remove the pork from the marinade and place in foil lined pan.  Pour remaining marinade over pork.  Bake for 25-35 minutes until an instant-read thermometer inserted into the center reads 160 degrees F.  Once cooked, remove from oven, cover with aluminum foil and allow to rest for 5 minutes before slicing.
• While pork is cooking, melt the butter in a saucepan over medium-high heat.  Stir in the apple juice and brown sugar until it begins to simmer.  Add the apple, cherries/craisins, ginger, cinnamon, and nutmeg.  Cook and stir until the apple is tender, about 7 minutes.
• Serve the sliced pork topped with the apple compote.