Recipes Ingredients Meat & Poultry Pork Recipes Apricot Pork Tenderloin with Cranberry Black-Pepper Sauce 3.4 (17) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: James Baigrie Servings: 4 Here, cranberries add a light, tonic note in a wintry preparation of roasted pork tenderloin. Ingredients 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 Directions 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. 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. 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). 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. Slice pork; divide among plates. Garnish with thyme sprigs, if desired. Serve with cranberry pan sauce and shallots. Rate it Print