Pork Tenderloin with Apricot-Fennel Ragout
- 3 tablespoons grainy mustard
- 2 tablespoons Dijon mustard
- Salt and freshly ground pepper
- Two 12-ounce pork tenderloins, tied with twine
- 1/2 cup breadcrumbs
- 3 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- 4 large (or 8 medium) shallots, ends trimmed, peeled, and quartered
- 1 small fennel bulb, greens trimmed, cut into thin slices
- 1 1/2 cups homemade or low-sodium canned chicken stock
- 12 dried apricots
- 1/4 cup cognac
- 1 teaspoon fresh thyme, plus more for garnish
Heat oven to 400 degrees. Combine mustards. Salt and pepper the pork; rub with mustards; sprinkle with breadcrumbs. Pat coating. Set aside.
Heat a large heavy skillet over medium-high heat. Add 2 tablespoons oil. Sear pork, turning, until brown on all sides, about 5 minutes. Remove from pan; set aside. Add remaining oil and butter to pan. Add shallots and fennel. Cook until tender, about 5 minutes. Add 1/2 cup stock; cook until liquid evaporates, 1 to 2 minutes.
Return pork to pan; add apricots, 1/2 cup stock, and cognac. Roast in oven, stirring vegetables, until pork registers 160 degrees, about 20 minutes. Transfer pork to a cutting board; place pan over medium-low heat. Add remaining stock and thyme; stir, loosening brown bits from bottom. Simmer 5 minutes. Season with salt and pepper; slice pork. Serve with vegetables and sauce. Garnish with thyme.