Maple-Glazed Pork Tenderloin With Apple Compote

• 1 pork tenderloin
• 2 tablespoons apple cider vinegar
• 1/4 cup olive oil
• 3 tablespoons maple syrup
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon rosemary dried
• 1/4 teaspoon thyme dried
• 3 apples peeled, cored, and diced
• 1 tablespoon olive oil
• 1 shallot minced
• 1 ounce spiced rum
• 1 pinch salt and pepper
• 1 pinch cinnamon

1. Whisk all the wet and dry ingredients for the marinade together. Pour over a pork tenderloin that is approximately one pound, and allow it to marinate in the fridge for several hours or overnight.
2. Preheat the oven to 450u0b0F.
3. Place the tenderloin on a rack in a shallow pan and cover loosely with foil. Bake for 20 minutes.
4. Remove the foil and bake for another 10 minutes.
5. Remove the tenderloin from the oven and cover loosely with foil. Allow it to rest for 10 minutes before carving.
6. Apple Compote
7. Heat the olive oil in a saucepan over medium heat.
8. Add the shallots to the oil and sweat for about one minute.
9. Add the diced apples and toss with the olive oil and shallots.
10. Stir in the salt, pepper, and cinnamon.
11. Pour in the shot of spiced rum.
12. Cover and reduce the heat to low. Allow it to simmer for at least ten minutes, or until soft.

pork tenderloin, apple cider vinegar, olive oil, maple syrup, kosher salt, black pepper, rosemary dried, thyme, apples, olive oil, shallot, rum, salt, cinnamon

Taken from www.yummly.com/recipe/Maple-Glazed-Pork-Tenderloin-With-Apple-Compote-1663991 (may not work)