Pork with Apple-Fennel Compote

Pork with Apple-Fennel Compote
Servings: 4 Prep 15 mins Cook 21 mins Roast 20 mins Stand 5 mins

Ingredients

Pork with Apple-Fennel Compote
  • 2 teaspoons cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 pound pork tenderloin
  • 1 teaspoon vegetable oil
  • 1/3 cup cider vinegar
  • 1/3 cup packed light-brown sugar
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon cinnamon
  • 1/2 fennel bulb, thinly sliced, fronds reserved for garnish
  • 1/2 sweet onion, thinly sliced
  • 2 apples, peeled, cored and thinly sliced
  • 2 garlic cloves, minced
Spinach
  • 1 1/2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 teaspoons caraway seeds
  • 18 ounces fresh spinach
  • 1/4 teaspoon salt

Make It

Pork

1. Heat oven to 400 degrees . Line a baking sheet with foil. Combine 1 teaspoon of the cumin, salt and cayenne. Trim pork and pat dry with paper towels, coat with vegetable oil and rub with spices. Place pork on prepared baking sheet. Roast at 400 degrees for 20 minutes or until internal temperature registers 145 degrees . Let rest 5 minutes.

Compote

2. In a large saute pan, combine vinegar, brown sugar, cloves, cinnamon and remaining 1 teaspoon cumin on medium-high heat until sugar dissolves, about 1 minute. Add fennel, onion, apples and garlic; cook 15 to 20 minutes or until apples have softened.

Spinach

3. Meanwhile, make spinach. In another large saute pan, heat olive oil over medium heat. Add garlic and caraway seeds; cook 1 minute. Add spinach and cook until wilted, about 3 minutes. Season with salt.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 381, Fat, total (g): 11, chol. (mg): 74, sat. fat (g): 2, carb. (g): 47, fiber (g): 9, pro. (g): 28, sodium (mg): 725, Percent Daily Values are based on a 2,000 calorie diet.