"Prepare the meat and sauce separately," Victoria says, "and then warm them together just before the guests arrive."
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
How to Make It
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.
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°.
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.
Good, but needs a little something. Maybe just a little heat. Might throw in a chili or some pepper flakes if i make it again. Substituted canned peaches and pomegranate molasses (guesstimated the proportion), which worked fine.
I just had a special dinner for several family members and this was a hit with everyone. It was quick, easy and taste was amazing. I had to cook mine a little longer than suggested to get it up to the right temperature on my thermometer.
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