4 medium ripe apricots, pitted and chopped (about 12 oz.)
1 (1-lb.) pork tenderloin, trimmed
1/4 teaspoon black pepper
Est. added sugars 18g
How to Make It
Preheat oven to 350°.
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.
Loved this one! Because we opted to grill the tenderloin, I used my immersion blender for the portion of the sauce used for basting and added a bit of fresh ground pepper. The salad is fabulous, too! The sauce would be great on grilled chicken, too.
So good! The apricot sauce is delicious and goes so well with the pork. The pork came out perfectly using the cooking times in the recipe. Even the salad pictured with it is surprisingly delicious. You could easily serve this for guests and they'd be impressed.
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