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Pork Tenderloin in Mustard Marinade with Cherry Compote

Pork Tenderloin in Mustard Marinade with Cherry Compote

Crisco(R) Olive Oil

This unusual but delicious recipe starts with a tangy mustard marinade finished with a sweet cherry-flavored compote.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 566 kcal
  • 28%
  • Fat:
  • 29.6 g
  • 46%
  • Carbs:
  • 59.4g
  • 19%
  • Protein:
  • 18.4 g
  • 37%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 657 mg
  • 26%

Based on a 2,000 calorie diet


  1. Pork Tenderloin in Mustard Marinade: Whisk together CRISCO(R) Oil and garlic in a medium bowl. Add remaining ingredients and whisk well.
  2. Marinate pork tenderloin in refrigerator for 4 hours to overnight.
  3. Grill or broil tenderloin until medium, about 8 -10 minutes. Slice on bias into 1/4-inch pieces.
  4. Cherry Compote: Saute red onions and shitake mushrooms in CRISCO(R) Oil until lightly browned, about 3-5 minutes.
  5. Add beef broth; bring to a boil and continue cooking until liquid is reduced by about half.
  6. Reduce heat; add SMUCKER'S(R) Cherry Preserves and thyme. Return to a low boil and continue cooking until liquid is syrupy.
  7. Remove from heat and whisk in chilled butter, one piece at a time.
  8. Serve warm with the pork.
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We loved this. I didn't have any cherry preserves so I just used frozen mixed berries and boiled them down til they were thick, added sweetener and used that instead of preserves.


This recipe was wonderful. I used a little over 5 lbs of tenderloin, and there was plenty of marinade to coat. I did think the consistency of the marinade was quite thick, so I added about 1/3 cup of balsamic vinegar to thin. We prepared the tenderloin on the grill, sliced, and plated for the guests with a drizzle of the sauce. To die for! The spicy bite of the pork and the sweetness of the cherry sauce works so well, and makes a very pretty plate. I passed the reserved sauce, but do let your guests know it's super sweet. I used Kroger brand cherry preserves, which had some nice, whole cherries in it. Very pretty. I made the sauce a day ahead, and whisked in the chilled butter after re-heating. Lovely dish, would be great for the holidays!


Rather than using Smucker's Cherry Preserves, I use a jar of sour cherries, a tablespoon of sugar, and corn starch to thicken. It makes the compote have a zestier flavour.