Pork Tenderloin and Apple Compote Sliders
Apple Compote:
2 tsp. olive oil
2 shallots, chopped
3 cloves garlic, minced
3 Granny Smith apples, peeled and sliced thin
1 small onion, julienned
1/2 cup dry sherry
1 Tablespoon fresh Tarragon
2 tablespoons rice vinegar
1 tablespoon brown sugar
1 tsp. black pepper
salt, to taste
Nut Spread:
1/2 cup pecans, toasted
3/4 cup mascarpone cheese
2 tablespoons milk
2 cloves garlic, minced
1 tablespoon Dijon mustard
4 dashes Tabasco
salt and pepper, to taste
Pork Tenderloin:
2 lbs. pork tenderloin, cleaned
salt and pepper
1 tablespoon olive oil
Baby Spinach
6-12 rolls , depending on size
Apple Compote:
Heat the olive oil in a pot over high heat. Saute the onions, garlic, and shallots until fragrant. Add the apples and toss to combine. Pour in sherry until nearly all the liquid has reduced. Add the tarragon, vinegar, and brown sugar, and cook until the sugar dissolves. Salt and pepper; to taste. Remove from heat and set aside.
Nut Spread:
Place the pecan in the bowl of a food processor and process until finely chopped. Add the mascarpone, milk, garlic, Dijon mustard, and Tabasco; process until smooth. Adjust seasoning with salt and pepper; to taste. Set aside.
Pork Tenderloin:
Preheat oven to 350 degrees. Heat oil in a large pan until smoking hot . Season the pork with salt and pepper. Add to pan and sear on all sides, about 3 minutes on each side. Place pan in oven and bake tenderloin for about 8 minutes for medium done. Let rest for 5-10 minutes and slice thin.
Cut rolls in half. Spread with nut spread. Place a layer of spinach on bottom part of rolls. Add slices of pork and top with apple compote.
