This turns fresh apricots into a tangy-sweet sauce and glaze for meaty pork tenderloin. (You can make the sauce with plums if apricots aren’t available.) Serve with a simple vinaigrette-dressed spinach salad tossed with red onion, shaved pecorino Romano or Parmesan cheese, and pistachios.
- 1 1/2 tablespoons canola oil, divided
- 2 tablespoons minced shallots
- 1/2 teaspoon finely chopped rosemary
- 1/3 cup light brown sugar
- 2 tablespoons cider vinegar
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon kosher salt, divided
- 4 medium ripe apricots, pitted and chopped (about 12 oz.)
- 1 (1-lb.) pork tenderloin, trimmed
- 1/4 teaspoon black pepper
How to Make It
Preheat oven to 350 degrees.
Heat a medium skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add shallots and rosemary; cook 1 minute or until lightly golden. Add brown sugar, vinegar, mustard, 1/4 teaspoon salt, and apricots; cook 12 minutes or until apricots are broken down and mixture is slightly thickened, stirring occasionally. Place 3 tablespoons apricot mixture in a small bowl; set aside.
Heat a large ovenproof skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Sprinkle pork with remaining 1/4 teaspoon salt and pepper. Add pork to pan; cook 6 minutes, turning to brown on all sides. Brush pork with half of remaining apricot mixture (about 6 tablespoons). Place pan in oven; bake at 350° for 10 minutes. Turn pork; brush with remaining half of apricot mixture. Bake at 350° for 8 minutes or until a thermometer inserted into pork registers 145°. Place pork on a cutting board; let stand 5 minutes. Cut across the grain into 12 slices. Serve with reserved 3 tablespoons apricot mixture.
- Calories 293
- Fat 8.1g
- Protein 25g
- Carbohydrate 30g
- Fiber 2g
- Cholesterol 74mg
- Sodium 472mg
From Cooking Light