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Apricot Pork Tenderloin with Cranberry Black-Pepper Sauce

  • servings: 4
Photography: James Baigrie

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Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 pork tenderloin (1 to 1 1/4 pounds)
  • 16 shallots, peeled and halved lengthwise, keeping root intact, plus 1/3 cup coarsely chopped shallots, for sauce (about 2)
  • 1 jar (10 ounces) 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 tablespoons red-wine vinegar
  • 1/2 teaspoon freshly ground pepper
  • 1 teaspoon chopped fresh thyme, plus sprigs (optional), for garnish

Directions

  1. Step 1

    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 to 8 minutes. Remove skillet from heat.

  2. Step 2

    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 degrees, 30 to 35 minutes.

  3. Step 3

    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 degrees).

  4. Step 4

    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 a wooden spoon; add cranberries, vinegar, and pepper. Cook, stirring, until berries are juicy, about 5 minutes. Stir in chopped thyme.

  5. Step 5

    Slice pork; divide among plates. Garnish with thyme sprigs, if desired. Serve with cranberry pan sauce and shallots.

Source
Martha Stewart Living, December 2003

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Reviews (1)

  • 7 Apr, 2008

    Totally delicious and easy to prepare. I seared the pork and shallots and then let the whole thing rest on the stove until 30 minutes before we were ready to eat. My guests loved the combination of the shallots, apricots,