Apricot Pork Tenderloin with Cranberry Black-Pepper Sauce

Photo: James Baigrie

Here, cranberries add a light, tonic note in a wintry preparation of roasted pork tenderloin.


  • 1 tablespoon extra-virgin olive oil

  • 1 pork tenderloin (1 to 1 ¼ pounds)

  • 16 shallots, peeled and halved lengthwise, keeping root intact, plus ⅓ cup coarsely chopped shallots, for sauce (about 2)

  • 1 jar (10 ounces) all-fruit apricot jam

  • ½ cup low-sodium canned chicken broth

  • ½ teaspoon coarse salt

  • 1 cup fresh or frozen (thawed) cranberries

  • 1 ½ tablespoons red-wine vinegar

  • ½ teaspoon freshly ground pepper

  • 1 teaspoon chopped fresh thyme, plus sprigs (optional), for garnish


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

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