RECIPE OF THE WEEK: Pork Tenderloin Medallions with Dried Fruit Compote

[Amy Warren, LMHC / WQ Mag Columnist]

I chose this recipe from this week's Basics of Culinary class at Apron's Cooking School not only because it's delicious, but because it's really 3 recipes in one: Pork Tenderloin, Marsala Sauce, and Dried Fruit Compote. I can imagine the tasty Dried Fruit Compote with duck breast, over couscous, with yogurt, or any number of ways. The Marsala Sauce would be good with any poultry or served over green beans or mashed potatoes. Take advantage of this recipe's versatility and come up with your own ideas. Enjoy!

Serves 4-6
Ingredients:
2 12-14 oz. pork tenderloins
2 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon chopped garlic
2 shallots, thinly sliced and chopped
1/2 cup chicken or beef broth
2 tablespoons Madeira or Marsala wine
1 tablespoon chopped flat leaf parsley

Method:
Preheat oven to 425 degrees.
Heat oil in a large skillet over high heat until smoking. Sear pork on all sides until evenly browned. Remove to an oven safe pan and place into preheated oven until desired internal temperature is reached(At least 138 F). To the skillet, add shallots and garlic, cook one minute stirring often. Deglaze with wine and stock and reduce slightly. Turn off heat , add butter and parsley and season with salt and pepper. To Serve: Slice pork into medallions and top with pan sauce and fruit compote. (Recipe follows)

Dried Fruit Compote
Ingredients:
1 12oz. bag Mixed dried Fruit – each piece diced into cubes
1 1/2 cups apple juice
3 tablespoons sugar
1 tablespoon of fruit flavored brandy

Method:
Combine all ingredients into a heavy medium sauce pan and bring to a simmer over medium high heat. Reduce heat to medium and cook until fruit is tender and juices have a syrup like thickness, stirring occasionally, about 15 minutes.