Shopping List for Apricot Pork Tenderloin With Cranberry-Black Pepper Sauce:
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
Recipe Location: http://www.cdkitchen.com/recipes/recs/561/Apricot-Pork-Tenderloin-With-C120940.shtml
Recipe ID: 91813
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Serves/Makes: 4
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