Pork Tenderloin with Mustard Marinade Served with Cherry Compote

–from the kitchen of John Patience, professor animal science

Note: Cherry compote does best if made at least 24 hours before serving and the pork should marinate overnight.


1 (1½ pound) pork tenderloin

Mustard Marinade


½ cup canola oil

1 clove garlic, minced

¼ cup Dijon mustard

1 teaspoon dried thyme, crushed

1 teaspoon dried rosemary, crushed


Black pepper


Combine canola oil with garlic and mix thoroughly.  Add remaining ingredients and mix thoroughly.  Marinate pork tenderloin in the mixture overnight in a refrigerator. I like to use large Ziploc freezer bags, turning a few times to ensure good distribution of the marinade.  Grill or broil tenderloin to taste; I prefer medium or medium-rare (145°F) to get a wonderfully juicy piece of meat. Slice into half-inch pieces and top with cherry compote.

Cherry Compote:


2½ cups pitted cherries

6 tablespoons brown sugar

½ small red onion

¼ cups shitake mushrooms, cleaned and roughly chopped

1 tablespoon canola oil

1 cup water

1½ teaspoons dried thyme

3 tablespoon chilled butter, cut into pieces

3 tablespoon lemon juice


Sauté red onions and shitake mushrooms in canola oil until lightly browned, three to five minutes.  Add water, sugar, and lemon juice; bring to a boil until the sugar is fully dissolved.  Continue boiling for about five minutes.  Reduce heat; add cherries 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.  Keep refrigerated for up to a week, or serve fresh.  Serve warm over the pork.  Can be served with rosemary garnish.  Serves three or four.

Back to story: http://stories.cals.iastate.edu/2011/11/producing-more-with-less/