Apricot Pork Tenderloin with Cranberry Black Pepper Sauce
Author: Meals Matter, Martha Stewart Living
Recipe type: Entrees
A sophisticated yet easy to prepare pork dish.
- 1 tbsp extra-virgin olive oil
- 1 pork tenderloin (1 to 11/4 lbs)
- 16 shallots
- 1 10 ounce jar all-fruit apricot jam
- ½ cup low-sodium canned chicken broth
- ½ teaspoon coarse salt
- 1 cup fresh or frozen (thawed) cranberries
- 11/2 tablespoon red-wine vinegar
- ½ teaspoon pepper
- 1 teaspoon Thyme
- Preheat oven to 425.
- 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 (about 8 minutes). Remove skillet from heat.
- Brush pork in skillet with half the jam; drizzle 2 tablespoons broth over shallots. Transfer skillet to oven.
- Roast, turning shallots occasionally, until an instant read thermometer inserted into center of pork registers 155, 30 to 35 minutes.
- Remove skillet from oven. Using tongs, transfer pork and shallots to a plate.
- Let pork rest (it will continue to cook; temperature should reach 160).
- Place skillet over medium-high heat; add remaining chopped shallots. Sprinkle with salt; add remaining jam and 6 tablespoons broth. De-glaze 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. Garnish with fresh thyme sprigs, if desired. Serve with cranberry pan sauce and shallots.
Calories: 415 Fat: 8g Carbohydrates: 59g Sodium: 397mg Fiber: 3g Protein: 29g