Ingredients
Compote:
1 tablespoon canola oil
2 3/4 cups shallots , 1/8-inch thick-sliced (about 4 large)
1 clove garlic , cut lengthwise into thin strips
1/2 cup Concord 100% grape juice
1/4 cup chicken broth, reduced sodium or organic
2 tablespoons balsamic vinegar
1 tablespoon honey
1/4 teaspoon dried herbes de Provence
1 pinch salt
1 pinch black pepper
Pork:
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon dried thyme
2 teaspoons canola oil
1 pork tenderloin, (about 1 1/4 pound*) that has sat at room temperature for 30 minutes, trimmed if needed
1/4 teaspoon garlic powder
Description
Pork Be Inspired
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