Recipes Ingredients Meat & Poultry Pork Recipes Pork Tenderloin with Apricot-Fennel Ragout 3.1 (54) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 7, 2017 Print Share Share Tweet Pin Email Photo: Anna Williams Servings: 4 Pork tenderloin is flavored with grainy and Dijon mustards, then roasted with apricots,shallots, fennel, and cognac. Servewith our Herbed Wild Rice and Roasted Squash Wedges. Ingredients 3 tablespoons grainy mustard 2 tablespoons Dijon mustard Salt and freshly ground pepper Two 12-ounce pork tenderloins, tied with twine ½ 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 ½ cups homemade or low-sodium canned chicken stock 12 dried apricots ¼ cup cognac 1 teaspoon fresh thyme, plus more for garnish Directions 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. Print