Marinated Pork Tenderloin with Spicy Apple Compote

Owners of Croix Valley Foods, Damon and Lu Holter join us for our 10th day of grilling to talk all about pork for 12 Days of Grilling presented by the Minnesota Beef Council and the Minnesota Pork Board.

Marinated Pork Tenderloin with Spicy Apple Compote and Candied Walnuts


  • Pork Tenderloin
  • Spicy Apple Compote
  • Candied Walnuts
  • Croix Valley Sweet Heat Rub or your favorite spicy rub
  • Croix Valley Garlic ‘n Herb Sauce & Marinade or your favorite pork marinade

Directions for Pork Tenderloin:

  1. Marinade pork tenderloin in pork marinade for 12 hours or overnight in refrigerator.
  2. Remove pork from refrigerator, pat dry with paper towel, and rub with spicy rub.
  3. Heat grill to 375° Lightly oil grill grates and grill pork over indirect heat until internal temperature is 145°F.
  4. Once pork has reached minimum internal temperature, remove from heat and rest for 10 minutes.
  5. Slice pork and place on serving dish. Top with spicy apple compote and candied walnuts.

For the Spicy Apple Compote:


  • 3 large apples, your favorite variety
  • 3/4 cup white sugar
  • 1/2 tsp. Cinnamon


  1. Peel, core, and dice apples into thick chunks.
  2. Place apples in cold cast iron pan and put on bottom grate of grill. Cook until tender (appx. 15 minutes).
  3. Add sugar and cinnamon to apples. Combine and continue to cook for another 5-10 minutes, stirring frequently, until sugar is completely dissolved and mixture becomes the consistency of a very thick applesauce.
  4. Remove apple compote from heat and cover.

For the Candied Walnuts”


  • 2 cups Chopped Walnuts
  • 2 Tbsp Salted Butter
  • 1 Cup Brown Sugar
  • ½ tsp. Cinnamon


  1. In cast iron pan on grill over low heat, melt butter, add walnuts and stir to coat nits completely in butter.
  2. Add brown sugar and cinnamon to pan and stir to combine.
  3. Stirring constantly to prevent burning, when sugar has melted and begins to bubble at edges of pan, remove from heat and set aside.