Roasted Pork with Dried Fruit and Port Sauce

Roasted Pork Roast with Dried Fruit and Port Sauce Recipe
Photo: Jim Franco; Styling: Leslie Siegel
"Prepare the meat and sauce separately," Victoria says, "and then warm them together just before the guests arrive."

Yield:

Makes 8 servings

Recipe from

Southern Living

Recipe Time

Total: 49 Minutes

Ingredients

3 pounds pork tenderloin
1 teaspoon salt
1/2 teaspoon pepper
7 teaspoons olive oil, divided
1 cup dried apricots
1 cup dried pitted plums
1 cup dried peaches
1/2 cup dried tart cherries
1/4 cup pine nuts
1 cup port wine
1 cup pomegranate juice
2 (2 1/2-inch) cinnamon sticks
1/2 cup chicken broth

Preparation

1. Preheat oven to 425°. Remove silver skin from tenderloin, leaving a thin layer of fat. Sprinkle pork with salt and pepper. Cook pork in 6 tsp. hot oil in a large skillet over medium-high heat 3 minutes on each side or until golden brown. Transfer pork to a lightly greased jelly-roll or roasting pan, reserving drippings in skillet.

2. Bake pork at 425° for 18 to 20 minutes or until a meat thermometer inserted into thickest portion registers 150°. Remove from oven; cover and let stand 10 minutes or until thermometer registers 155°.

3. Meanwhile, add remaining 1 tsp. oil to hot drippings in skillet. Add apricots and next 4 ingredients, and sauté over medium-high heat 3 minutes or until pine nuts are toasted and fragrant. Add port wine and next 2 ingredients. Bring to a boil; reduce heat to low, and simmer 5 minutes or until mixture slightly thickens. Stir in broth, and simmer 15 minutes or until fruit is tender. Serve with pork.

Note:

Victoria Amory,

November 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note