Brandied Apricot Pork Tenderloin
This mélange of pork, apricots and fennel is delicious served over instant or larger-grained couscous.
1 pound pork tenderloin
1 tablespoon olive oil
2 tablespoons butter
1 small fennel bulb, greens removed and cut into thin slices
1 small red onion, cut into 1/2-inch-wide wedges
1 1/4 cups canned low-sodium chicken broth
1/4 cup brandy (or apple juice)*
16 dried Mediterranean apricots
3 tablespoons raisins
1 tablespoon stone-ground Dijon-style mustard
- Preheat oven to 425°F (220°C).
- Heat oil in large oven-proof skillet over medium-high heat. Add pork and cook for 3 to 5 minutes or until surface is brown. Remove pork from skillet.
- Melt butter in skillet. Add fennel and onion. Cook over medium heat for 4 to 5 minutes or until tender, stirring occasionally.
- Add 3/4 cup broth. Bring to a boil. Reduce heat; simmer for 2 to 3 minutes or until liquid is slightly reduced. Turn off heat.
- Stir in brandy, apricots and raisins. Push vegetable mixture to edges of skillet. Place tenderloin in center; spread with mustard.
- Roast in heated oven for 20 to 27 minutes or until internal temperature reaches 145°F (62.7°C). Transfer pork to cutting board. Loosely cover with foil.
- Add remaining 1/2 cup broth to skillet with vegetable mixture. Bring to a boil. Reduce heat; simmer for 4 to 5 minutes or until liquid is absorbed, stirring occasionally.
- Slice pork and transfer to a shallow platter. Spoon vegetable mixture on platter with pork.
Makes 4 servings.
Note: Although the alcohol in the brandy evaporates during the roasting process, if your family does not care for the taste of brandy, substitute an equal amount of apple juice.
- To keep clean-up to a minimum, use the same skillet for both browning and roasting the pork tenderloin.
- If your skillet cannot withstand high oven temperatures, transfer the pork tenderloin and vegetable mixture to a 9x9-inch baking pan. After roasting, transfer the vegetable mixture back to the skillet and continue as directed in the recipe.
Nutritional Information Per Serving (1/4 of recipe): Calories: 361; Total Fat: 13g; Saturated Fat: 6g; Cholesterol: 90mg; Total Carbs: 30g; Fiber: 4g; Sodium: 230mg.
Recipe and photograph provided courtesy of National Pork Board.