Apricot Pork Tenderloin With Cranberry-Black Pepper Sauce
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4 | Ready In: 1-2 hrs
Ingredients:
1 tablespoon extra virgin olive oil
1 1/4 pound pork tenderloin
16 shallots, peeled and halved lengthwise keeping root intact, PLUS
1/3 cup coarsely chopped shallots for sauce
1 jar (10 ounce size) all-fruit apricot jam
1/2 cup low sodium canned chicken broth
1/2 teaspoon coarse salt
1 cup fresh or frozen (thawed) cranberries
1 1/2 tablespoon red wine vinegar
1/2 teaspoon freshly ground black pepper
1 teaspoon chopped fresh thyme, plus sprigs (optional), for garnish
Directions:
Preheat oven to 425 degrees F. Heat oil in a large oven proof skillet over medium heat until hot but not smoking.
Add pork and halved shallots to skillet. Brown pork on all sides, turning occasionally, 6 to 8 minutes. Remove skillet from heat.
Brush pork in skillet with half the jam; drizzle a tablespoon of broth over shallots. Transfer skillet to oven. Roast, turning shallots occasionally, until instant-read thermometer inserted into center of pork registers at 155 degrees F, 30-35 minutes.
Remove skillet from oven, using tongs transfer pork and shallots to a plate. Let pork rest (will continue to cook; temperature should reach 160 degrees F)
Place skillet over medium high heat; add remaining chopped shallots. Sprinkle with salt; add remaining jam and 6 tablespoons broth.
Deglaze skillet, scraping up browned bits with wooden spoon; add cranberries, vinegar and pepper. Cook, stirring until berries are juicy, about 5 minutes. Stir in chopped thyme.
Slice pork, divide among plates. Garnish with thyme sprigs, if desired. Serve with cranberry pan sauce and shallots.
Recipe Location: https://www.cdkitchen.com/recipes/recs/561/Apricot-Pork-Tenderloin-With-C120940.shtml
Recipe ID: 91813
Nutrition:
per serving: 430 calories, 8g fat, 58g carbohydrates, 33g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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