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tenderloin-of-pork-with-apricots-and-prunes

Photo by: Joseph De Leo
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Recipe

Roasted pork served with prunes and apricots is a classic french combination because the savory and sweet flavors play off one another so well. The roast has a golden-brown crust and pale, juicy meat, and the apricot and prune sauce is dark and fruit-flavored. This is one of my favorite pan sauces. It is easy to make, flavorful, and uncomplicated. All you do is add the fruit, deglaze the pan, and then add some stock and spices. Best of all, it can be made quickly, while the meat rests before being sliced.

Yield : Makes 4 servings

Ingredients

For the pork:

  • 2 pork tenderloins, ¾ to 1 pound each, silver outer membrane removed (see Notes)
  • Kosher salt
  • Freshly ground black pepper
  • 3 tablespoons virgin or pure olive oil

For the apricot and prune sauce:

  • 12 pitted prunes, thinly julienned
  • 10 dried apricots, thinly julienned
  • ¼ cup bourbon whiskey, such as Jack Daniel’s
  • 1 cup Chicken Stock, Vegetable Stock, or low-salt canned broth
  • 1 cup Veal Stock
  • ½-inch-long piece of lemon peel, julienned
  • 1½ tablespoons butter
  • Few drops of fresh lemon juice
  • Kosher salt
  • Freshly ground black pepper

Directions

For the pork:

Preheat the oven to 400°F. Season the pork with salt and pepper.

In a large skillet or sauté pan, heat the oil over high heat until smoking and sear the tenderloins on all sides until golden brown. Place in the oven in the skillet, or in a small baking pan, if the skillet is not ovenproof, and roast 15 to 20 minutes, until a meat thermometer inserted into the tenderloins reads 155°F.; it will rise another 5 degrees as the meat rests. Remove from the oven and allow to rest 10 minutes, reserving any juices that accumulate around the meat.

For the apricot and prune sauce:

In a small bowl, soak the dried fruit in the bourbon for 25 minutes. Drain, reserving 1 to 2 tablespoons of the liquid.

Return the pan in which you seared the meat to medium-high heat and add the prunes, apricots, and reserved bourbon. Bring to a boil and allow to boil 30 seconds while you deglaze the pan, scraping up any brown bits from the bottom of the pan. Add the stocks, bring to a boil, and add the lemon peel. Reduce the heat to medium and simmer until slightly thickened, about 8 minutes. Stir in the butter and lemon juice and season with salt and pepper.

To serve:

Slice the pork about ½ inch thick and arrange on 4 warmed serving plates. Spoon the sauce over the meat.

Variation:

Serve apricot and prune sauce with Roasted Duck.

Notes

Tenderloins of pork (as well as beef) are covered by a tough silvery membrane; to remove it, insert the point of a sharp knife under the membrane and cut away from you, angling the knife toward the membrane slightly to avoid cutting off too much meat.

Order of preparation:

• Macerate the dried fruit in the bourbon.

• Sear and roast the pork loins.

• While the meat is resting, prepare the apricot and prune sauce.


© 1996 Debra Ponzek and Joan Schwartz
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving, 3/4 lb pork tenderloins, but does not include Chicken, Vegetable, or Veal Stock. For nutritional information on Chicken, Vegetable, or Veal Stock, please follow the links above.

435kcal (22%)
27mg (3%)
0mg (0%)
63mcg RAE (2%)
982mg
60mg
36g
16g
3g
24g
121mg (40%)
382mg (16%)
5g (27%)
18g (28%)
2mg (12%)
 

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