Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Pork Tenderloin with Apple Ginger Compote

Gluten Free, Meats1 Response »

Apple season is over here!

I  had planned to go apple picking. Really I did, I had great expectations.

I saw myself tromping around in the sunshine, wearing big woolly sweaters and rubber boots.

Carrying a nice big basket for all those Cortlands and Macs.

I intended  to make all kinds of pies, tarts  and crumbles with those apples.

But I never made it to the orchards – darn.

I did purchase a big bag of  apples at the Market, that counts I think.

They were local. Hey,  I recognized the Orchard name stamped on the bag.

And I still could have made all those yummy baked goods.

But I didn’t.

I had to use them somehow.

There they were, staring at me every time I opened the fridge!

So I slid them into dinner, in the form of a gingery apple compote.

Super easy to make in the time it takes to BBQ some pork tenderloin.

Round that up with some rice (I added brown and white to the rice cooker), a veg or salad and all your food groups are happy.

I’d better tell you right now, this isn’t a traditional “compote”, it would have to be fruits or vegetables stewed in syrup to be considered a “compote”.

So don’t tell the food police, calling it Pork Tenderloin with Stewed Apples just have the same cachet – you know?

Let’s get the Pork ready first.

In a small bowl mix 1 cup of your favorite BBQ sauce (homemade or store bought, I don’t judge) with 2 Tbs of grainy mustard, 1 large garlic smashed garlic clove and 4 Tbs grated ginger.

Place pork in large bowl and pour on the sauce, stir around and coat it on all sides.

You can either cook now or put in the fridge for a few hours, depending on you time schedule.

If you are cooking now get your BBQ ready, and start your rice cooking.  We want it all done at the same time right?

To get the “compote” cooking peel and thinly slice a sweet onion, add to large pan with 2 Tbs of olive oil and salt and pepper, cover and cook on low for about 10 mins.

Now better get those apples peeled.  I  did 6 fairly large Cortlands, your choice of course maybe you like Macintosh instead.

When the onions are very soft turn up the heat to med high and carmelize them, moving them around the pan so they don’t burn.

Once they are a nice golden brown (carmel) color add 3 Tbs of apple juice and scrape up all nice browned bits on the bottom of the pan.

Add the apples and 1 tsp sugar and a handful of finely chopped ginger, cook  on low about 10 mins, until apples are soft but their shape is still intact.

Now add 3 stalks of celery thinly sliced, why wait to add?  You want some texture to that “compote” or you will be serving applesauce with that pork.

Cook another 5 mins or so, by now your Pork (see below for cooking technique) should be done and the rice as well.

Add 1/4 chopped parsley to the apples and it’s ready.



Perfect Pork Tenderloin Cooking Method

Take your marinated pork and place on preheated and oiled gas grill set on medium heat.

Cook for 7 minutes undisturbed with lid closed.  Return to grill flip over and cook another 6 minutes, again undisturbed .

Now turn off heat move around a bit and turn off the heat, let it sit there for another 5 minutes.

Enough time to set the table and pour a nice glass of wine.

Remove from grill, check that the internal temperature is 140-150 degrees, perfect.

Place on carving board loosely covered with foil, and let rest for  5 minutes then carve.


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