Ingredients
- 2 cups of rich balsamic vinegar
- 2 tablespoons of finely minced garlic
- A tablespoon of freshly chopped thyme
- A cup of flavorful olive oil
- One pork tenderloin, sliced into 2-inch chunks
- Half a cup of creamy butter
- A quarter cup of densely packed brown sugar
- An apple, sliced thinly and elegantly
- A quarter cup of plump dried cherries
- A tablespoon of freshly minced ginger root
- A dash of aromatic cinnamon
- A hint of nutmeg
Step 1
Blend together balsamic vinegar, garlic, and thyme until a smooth mixture forms. Slowly drizzle in the olive oil while the blender is on until the marinade thickens. Transfer the flavorful marinade to a sealable bag. Toss in the pork pieces, ensuring they are well-coated, then remove any excess air before sealing the bag. Let the pork marinate in the fridge for half an hour.
Step 2
Prepare your grill for medium heat and brush the grate lightly with oil. Take the pork out of the marinade, shaking off any extra. Dispose of the remaining marinade. Grill the pork until it is no longer pink in the middle, typically around 10 minutes. Use a thermometer to ensure the internal temperature reaches 145 degrees F (63 degrees C). Once done, take the pork off the grill, cover it with foil, and let it rest for 5 to 10 minutes before slicing.
Step 3
While the pork is grilling, melt butter in a saucepan over medium heat. Stir in brown sugar until it starts to bubble. Introduce apples, cherries, ginger, cinnamon, and nutmeg to the mix. Cook and stir until the apples are tender, approximately 5 minutes. Serve the sliced pork with a generous helping of the delightful apple compote on top.
Extra Tips & Suggestions
- 1. Utilize airtight containers to preserve the freshness of your succulent pork medallions.
- 2. Label and date each container to help you keep track of how long the dish has been stored.
- 3. Opt for stackable containers to maximize space in your fridge or freezer.
Reviews
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