Brandied Apricot Pork Tenderloin
Courtesy of National Pork Board
Serve With:
This mélange of pork, apricots and fennel is delicious served over instant or larger-grained couscous.
Servings: 4
This mélange of pork, apricots and fennel is delicious served over instant or larger-grained couscous.
Prep Time: 10 Min.
Cook Time: 30 Min.
What you need:
* 1 lb. pork tenderloin
* 1 Tbsp. olive oil
* 2 Tbsp. butter
* 1 small fennel bulb, greens removed and cut into thin slices
* 1 small red onion, cut into 1/2-inch-wide wedges
* 1 1/4 c. canned low-sodium chicken broth
* 1/4 c. brandy (or apple juice)*
* 16 dried Mediterranean apricots
* 3 Tbsp. raisins
* 1 Tbsp. stone-ground Dijon-style mustard
* 1 Tbsp. olive oil
* 2 Tbsp. butter
* 1 small fennel bulb, greens removed and cut into thin slices
* 1 small red onion, cut into 1/2-inch-wide wedges
* 1 1/4 c. canned low-sodium chicken broth
* 1/4 c. brandy (or apple juice)*
* 16 dried Mediterranean apricots
* 3 Tbsp. raisins
* 1 Tbsp. stone-ground Dijon-style mustard
What to do:
1. Heat oven to 425°F. Heat oil in large ovenproof skillet over medium-high heat. Add pork and cook for 3-5 min. or until surface is brown. Remove pork from skillet.
2. Melt butter in skillet. Add fennel and onion. Cook over medium heat for 4-5 min. or until tender, stirring occasionally.
3. Add 3/4 c. broth. Bring to a boil. Reduce heat; simmer for 2-3 min. or until liquid is slightly reduced. Turn off heat.
4. Stir in brandy, apricots and raisins. Push vegetable mixture to edges of skillet. Place tenderloin in center; spread with mustard. Roast in heated oven for 20-27 min. or until internal temperature reaches 145°F. Transfer pork to cutting board. Loosely cover with foil.
5. Add remaining 1/2 c. broth to skillet with vegetable mixture. Bring to a boil. Reduce heat; simmer for 4-5 min. or until liquid is absorbed, stirring occasionally.
6. Slice pork and transfer to a shallow platter. Spoon vegetable mixture on platter with pork.
* Although the alcohol in the brandy evaporates during the roasting process, if your family does not care for the taste of brandy, substitute an equal amount of apple juice.
* Cook's Tip: To keep clean-up to a minimum, use the same skillet for both browning and roasting the pork tenderloin. If your skillet cannot withstand high oven temperatures, transfer the pork tenderloin and vegetable mixture to a 9x9-in. baking pan. After roasting, transfer the vegetable mixture back to the skillet and continue as directed in the recipe.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
2. Melt butter in skillet. Add fennel and onion. Cook over medium heat for 4-5 min. or until tender, stirring occasionally.
3. Add 3/4 c. broth. Bring to a boil. Reduce heat; simmer for 2-3 min. or until liquid is slightly reduced. Turn off heat.
4. Stir in brandy, apricots and raisins. Push vegetable mixture to edges of skillet. Place tenderloin in center; spread with mustard. Roast in heated oven for 20-27 min. or until internal temperature reaches 145°F. Transfer pork to cutting board. Loosely cover with foil.
5. Add remaining 1/2 c. broth to skillet with vegetable mixture. Bring to a boil. Reduce heat; simmer for 4-5 min. or until liquid is absorbed, stirring occasionally.
6. Slice pork and transfer to a shallow platter. Spoon vegetable mixture on platter with pork.
* Although the alcohol in the brandy evaporates during the roasting process, if your family does not care for the taste of brandy, substitute an equal amount of apple juice.
* Cook's Tip: To keep clean-up to a minimum, use the same skillet for both browning and roasting the pork tenderloin. If your skillet cannot withstand high oven temperatures, transfer the pork tenderloin and vegetable mixture to a 9x9-in. baking pan. After roasting, transfer the vegetable mixture back to the skillet and continue as directed in the recipe.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
Nutritional information:
Calories: 361; Total Fat: 13g; Saturated Fat: 6g; Cholesterol: 90mg; Total Carbs: 30g; Fiber: 4g; Sodium: 230mg;