Pork Tenderloin with Apricot-Fennel Ragout

pork tenderloin with apricot fennel ragout
Photo: Anna Williams

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.


  • 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


  1. Heat oven to 400 degrees. Combine mustards. Salt and pepper the pork; rub with mustards; sprinkle with breadcrumbs. Pat coating. Set aside.

  2. 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.

  3. 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.

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