Thursday, January 19, 2012

Apricot Pork Tenderloin with Cranberry Black-Pepper Sauce

Pork tenderloin is one of those items that you'll find on sale frequently at the grocery store.  I stock up on it when I find it and we have it prepared in one of many ways once a week or so.  Here is one of our favorite recipes. It came from

1 Tbsp olive oil
1 1/4 lb pork tenderloin
14 shallots (peeled and halved lengthwise)
2 shallots (coarsely chopped for sauce)
1 (10 oz) jar all-fruit apricot jam
1/2 cup chicken broth
1/2 tsp sea salt
1 cup fresh or frozen cranberries
1 1/2 Tbsp red-wine vinegar
1/2 tsp freshly ground pepper
1/2 tsp Thyme

Preheat oven to 425 degrees.  Heat oil in a large ovenproof skillet over medium-high heat until hot but not smoking.  Add pork and halved shallots to skillet.  Brown pork on all sides, turning occasionally, 6 - 8 minutes.  Remove skillet from heat.

Brush pork in skillet with half the jam; drizzle 2 Tbsp broth over shallots.  Transfer skillet to oven.  Roast, turning shallots occasionally until an instant-read thermometer inserted into center of pork registers 155 degrees, 30 - 35 minutes.

Remove skillet from oven.  Using tongs, transfer pork and shallots to a plate.  Let rest (it will continue to cook; temperature should reach 160 degrees).

Place skillet over medium-high heat; add remaining chopped shallots.  Sprinkle with salt; add remaining jam and 6 Tbsp broth.  Deglaze skillet, scraping up browned bits with a wooden spoon; add cranberries, vinegar, and pepper.  Cook, stirring, until berries are juicy, about 5 minutes.  Stir in thyme.

Slice pork; divide among plates.  Serve with cranberry pan sauce and shallots.

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