Pork Tenderloin with Apple Compote and Fancy Mashed Potatoes

This is an absolute comfort food dish. The apple and onion compote add depth and acidity. The cheddar potatoes are always a win but topped with fried prosciutto are drool worthy. The tenderloin is moist and succulent. This is one of the longer recipes I make. Don’t let it intimidate you. It is still easy, just a few moving parts. Since it is always a hit, I double the recipe and have lots of leftovers!

Makes 4 servings:

1 1/2 pounds golden potatoes (peeled is preference, I leave mine unpeeled, rough chopped)

3 Granny Smith apples (cored, sliced thin, mandolin is perfect for the job)

2 onions (sliced thin)

6-8 sprigs fresh thyme (leaves removed from stem, some set aside for garnish)

olive oil

1/4 cup apple juice

1 pork tenderloin (silverskin removed)

4 ounces or 1 cup English cheddar (shredded)

1/2 cup heavy cream

salt and pepper

3-4 slices prosciutto

Pre heat oven to 350. I start with the compote first, it takes a while to cook down and get delicious. I cook everything else as it is in the oven. Place sliced onions and apples in large baking dish or casserole dish. Drizzle with olive oil and season with salt and pepper. Place 3/4 of thyme leaves on top. Place in oven and cook. You will want to stir it every 15 minutes or so to prevent sticking. It will slowly break down and start to brown slightly. If all the moisture cooks out and it starts sticking add a few tablespoons of apple juice.

Meanwhile, place potatoes in large pot and cover with water. cook over medium high heat until tender. About 30-40 minutes. Reserve some of the water and strain, set aside.

Once apple mixture is cooked down and looks close to being done you can start the pork. Remove silver skin and season with salt and pepper. Place skillet over medium high heat, add 1 tablespoon vegetable oil. Once oil is hot place tenderloin in and cook to brown on all sides. Turn every 2-3 minutes. Once browned place in apple mixture in oven to finish cooking. Remove apples and tenderloin when tenderloin is 138-140 internal temperature. Remove and let sit while you finish potatoes.

In skillet that you cooked tenderloin in; add more oil if needed and heat over high. Make sure oil is hot and add prosciutto and fry until shriveled and slightly browned. About 1 minute on each side. Remove and place on paper towels to cool.

In large bowl place potatoes and mash. Add cream, cheese and season generously with salt. If the potatoes are not creamy enough, add a few tablespoons of reserved potato water to loosen. Keep adding until desired consistency. Adjust seasoning.

Chop the prosciutto into small bits. Slice the tenderloin into 1/4 inch slices. Add a serving of potatoes to 4 plates. Add compote. Place tenderloin over compote. Garnish with prosciutto and remaining thyme leaves.