meal / dish
method
occasion
ingredient
cuisine
photo
recipEbox log in
log out
register (it's free!)
forgot password?
help/FAQ
BROWSE MOREpork tenderloin
pork
pork chops
pork ribs
pork roast
pork steak
pork or ham hocks
pork sausage
RECIPE TOOLS:
print
shopping list
email
save
add photo
mastercook
add review
rate recipe
show nutrition
mobile
puzzleSHARE:
Apricot Pork Tenderloin With Cranberry-Black Pepper Sauce
Ready in: 1-2 hrs 
Difficulty: 3/5
INGREDIENTS:
1 tablespoon extra virgin olive oil
1 1/4 pound pork tenderloin
16 shallots, peeled and halved lengthwise keeping root intact, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
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.
NUTRITION:
This Apricot Pork Tenderloin With Cranberry-Black Pepper Sauce recipe from CDKitchen serves/makes 4
Recipe ID: 91813
REVIEWS:
Valerie's Review: 2009-02-09
This recipe is a real winner! The tartness of the cranberries balances out the sweetness of the apricot jam perfectly and the vinegar gives it a little kick. The shallots are delicious too, they caramelize in the pan which gives them a little sweetness.
