The earthy sweetness of roasted sweet potatoes coupled with flavorful black beans and topped with sautéed poblano peppers, red bell peppers, and onions elevate this dish to the next level of awesomeness. This vegetarian burrito bowl is full of flavor. Add some fresh cilantro and a lime on top.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 35 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups balsamic vinegar
- 2 tablespoons minced garlic
- 1 tablespoon chopped fresh thyme
- 1 cup olive oil
- 1 pork tenderloin, cut into 2 inch pieces
- ½ cup butter
- ¼ cup packed brown sugar
- 1 apple, thinly sliced
- ¼ cup dried cherries
- 1 tablespoon minced fresh ginger root
- 1 pinch ground cinnamon
- 1 pinch ground nutmeg
Instructions
- Puree the balsamic vinegar, garlic, and thyme in a blender until mixed. With the blender running, slowly pour in the olive oil until thickened and incorporated. Pour the marinade into a resealable plastic bag. Add the pork pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
- Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the pork from the marinade, and shake off excess. Discard the remaining marinade.
- Cook the pork on the preheated grill until no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Once cooked, remove from the grill, cover with aluminum foil, and allow to rest for 5 to 10 minutes before slicing.
- While the pork is cooking, melt the butter in a saucepan over medium heat. Stir in the brown sugar until it begins to simmer. Add the apples, cherries, ginger, cinnamon, and nutmeg. Cook and stir until the apple is tender, about 5 minutes. Serve the sliced pork topped with the apple compote.
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 536 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 110 mg |
| Dietary Fiber | 2 g |
| Protein | 19 g |
| Saturated Fat | 16 g |
| Sodium | 239 mg |
| Sugars | 39 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious. An excellent mixture of sweet and tart.
This is delicious! The pork was very tender and the compote was SO tasty. My husband loved it, said this recipe is a keeper. I followed everyone’s advise and went lighter on the balsamic vinegar and oil for the marinade.
made a few changes omitted sugars and such, fantastic jump off! cheers!
It was delicious. It seemed like a lot of marinade (a whole bottle of balsamic seemed excessive) so I only made half and I found a quarter would have been sufficient for my 1.3 lb tenderloin. I prepped in the morning and it marinated all day while I was at work. It was fork tender. Compote was a nice addition but it would be quite good without it. Definitely adding it to the rotation.
Uses far too much balsamic and olive oil just to throw it away. I used half balsamic, increased garlic and thyme, and added 1/4 cup papaya. I marinated exactly 40 minutes, added salt and pepper. The sweet apple mix drizzled on top knocked it out of the ball park. I fave it 3 stars because I had to adjust the recipe so much, but it was delicious
I used cranberries instead of cherries, cut butter in half and it was delicious. Even better the next day.
This was over the top delicious! I followed the recipe exactly!
Absolutely Delicious! Glad I read the reviews, I cut it in half & used 2 pork tenderloin. Was more than enough marinade.
I used a Bosch pear rather than an apple. Yum!
This was fantastic. My first compote ever and my guests loved this. Scale down the recipe to half for the marinade. This was enough for 2 tenderloins and probably could have done 4 just as easily
Recipe altered, but marking for my records (so sorry, guys). Just made the compote and OMG it is *SO* delicious! Soaked cherries in some leftover cranberry/raspberry juice I had, cut butter down by 3/4ths, after cooking, felt it needed a little more tartness, so I threw in a handful of cranberries and boiled until they popped. Yikes, but good stuff!
pretty good. Max doesn’t like this.
Wow, I made this last week and am making it AGAIN tonight for those who missed it! Incredibly tender and tasty! No need for 2 cups of balsamic though (especially since I only have the EXPENSIVE stuff in the house right now) – I used 2/3 cup and 1/2 cup of oil. This time I am using dried cranberries (reconstituted a bit) instead of cherries as others have done. Can’t wait!
Really enjoyed this recipe.. made me look like a brialliant chef without really trying!! Did not add the dried cherries,and I thought that the compote tasted beautiful!! Thanks
I had this at a friends bbq and couldn’t stop eating it! I don’t usually eat pork. I’ve just never been too crazy about it but this is just absolutely delicious! The pork comes out juicy and flavorful and you won’t be able to get enough of the cherry apple sauce. Make double!
not as good as reviews indicated
We really enjoyed this recipe. I am making it again tonight, my children loved the compote!
This was really good. I used a pork loin (not tenderloin), so it was bigger and took a little longer on the grill. Halved the marinade, because it did seem like a lot – it was plenty for our 4 lb roast. Sliced it after grilling and it was YUMMY! The compote was delicious – I don’t care for ginger, so I’ll probably skip it next time – but we’ll make this again for sure!!!
Absolutely delicious and so easy too!
A total winner. I think next time I would put 2 apples in the compote. We underestimated our new grill and over-cooked the meat a bit. Next time we will cook at a lower temp for longer.
Awesome recipe! I used 1/2 of a 6 lb pork loin–not a true tenderloin–sliced in half, then sliced 1/2″ thick and pounded to 1/4″ thick. I made about 1/3 the marinade for this amount of meat, and had no problems. For sweetest flavor, follow the recipe of 1/2 hr marinating in the fridge; for more tangy flavor in the meat, marinate on the kitchen countertop for 1 hr, up to 2 hrs. The thin, pounded medallions grill very quickly, so watch for overcooking–don’t let them get hard and tough. Serve with a fresh steamed vegetable, crusty bread, and a nice Riesling, and be prepared for oohs and ahhs!