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Photo: Jim Franco; Styling: Leslie Siegel Photo by: Photo: Jim Franco; Styling: Leslie Siegel

Roasted Pork with Dried Fruit and Port Sauce

"Prepare the meat and sauce separately," Victoria says, "and then warm them together just before the guests arrive."

Southern Living NOVEMBER 2010

  • Yield: Makes 8 servings
  • 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.

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