How To Make Apricot Pork Tenderloin with Cranberry Black-Pepper Sauce
This pork tenderloin has an intriguing mix of apricot, cranberry, and black pepper, giving it a sweet, slightly acidic, and slightly spicy kick.
Preheat oven to 425 degrees F. Heat oil in a large ovenproof skillet over medium-high heat until hot but not smoking. Add pork and halved shallots to skillet. Brown pork on all sides, turning occasionally, for 6 to 8 minutes. Remove skillet from heat.
Brush pork in skillet with half the jam; drizzle 2 tablespoons broth over shallots. Transfer skillet to oven. Roast, turning shallots occasionally, until an instant-read thermometer inserted into center of pork registers 155 degrees F. This will about 30 to 35 minutes.
Remove skillet from oven. Using tongs, transfer pork and shallots to a plate. Let pork rest (it will continue to cook; temperature should reach 160 degrees F).
Place skillet over medium-high heat; add remaining chopped shallots. Sprinkle with salt; add remaining jam and 6 tablespoons broth.
Deglaze skillet, scraping up browned bits with a wooden spoon; add cranberries, vinegar, and pepper. Cook, stirring, until berries are juicy. This will take about 5 minutes. Stir in chopped thyme.
Slice pork; divide among plates. Garnish with thyme sprigs, if desired. Serve with cranberry pan sauce and shallots.
- Calories: 379.67kcal
- Fat: 8.31g
- Saturated Fat: 2.06g
- Trans Fat: 0.05g
- Monounsaturated Fat: 4.30g
- Polyunsaturated Fat: 1.21g
- Carbohydrates: 45.99g
- Fiber: 8.96g
- Sugar: 21.28g
- Protein: 32.76g
- Cholesterol: 82.06mg
- Sodium: 340.75mg
- Calcium: 102.09mg
- Potassium: 1346.05mg
- Iron: 4.33mg
- Vitamin A: 1.75µg
- Vitamin C: 23.23mg
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