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Apricot Pork Tenderloin with Cranberry Black-Pepper Sauce

Apricot Pork Tenderloin with Cranberry Black-Pepper Sauce

This wonderful sweet and sour cranberry sauce isn't just for the holidays and makes this a terrific meal for a special occasion or during the week. Recipe adapted from Martha Stewart Living, December 2003



  1. Preheat oven to 425ºF.
  2. Add to a large ovenproof skillet over medium-high heat:
    • 1 TBS extra virgin olive oil
  3. Heat oil until hot, but not smoking and add:
    • 1 1/4 lb pork tenderloin
    • 16 shallots , peeled and halved lengthwise keeping root intact
  4. Brown pork on all sides, turning occasionally, 6 to 8 mins.
  5. Remove skillet from heat.
  6. Brush pork in skillet with:
    • 5 oz apricot jam
  7. Drizzle over shallots:
    • 2 TBS chicken broth
  8. Transfer skillet to oven.
  9. Roast, turning shallots occasionally, until a meat thermometer inserted into center of pork registers 155ºF, 30 to 35 minutes.
  10. Remove skillet from oven.
  11. Using tongs, transfer pork and shallots to a plate.
  12. Cover with foil and let pork rest (it will continue to cook; temperature should reach 160ºF).
  13. Place skillet over medium-high heat and add:
    • 2 shallots , coarsely chopped
  14. Stir in:
    • 5 oz apricot jam
    • 6 TBS chicken broth
    • 1/2 tsp kosher salt
  15. Deglaze skillet, scraping up browned bits with a wooden spoon.
  16. Add:
    • 1 cup cranberries, fresh , or frozen & thawed
    • 1 1/2 TBS red wine vinegar
    • 1/2 tsp black pepper, ground
  17. Cook, stirring, until berries are juicy, about 5 minutes.
  18. Stir in:
    • 1 tsp thyme, fresh
  19. Serve with cranberry pan sauce and shallots.

Apricot Pork Tenderloin with Cranberry Black-Pepper Sauce  Detail

Prep Time: 15 min
Cook Time: 35 min
Inactive Time: 30 min marinate time
Difficulty: Easy
Servings: 4
Serving Size: 2 slices

Cooking Tips: Shallots can be expensive. You can substitute the shallots in this recipe with 1 red onion and 3 cloves of garlic.