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Monday, January 19

Sautéed pork tenderloin with apricots & mustard


Flour, all purpose
½ cup
Pork tenderloin, sliced on the diagonal ½-inch thick
1 ½ pounds
Salt

Pepper, freshly ground

Butter, unsalted
4 tablespoons
Shallot, finely chopped
1 medium
Parsley
1 sprig
Rosemary
1 sprig
Thyme
1 sprig
Red pepper, crushed
¼ teaspoon
Wine, dry white
1 cup
Orange juice, fresh
½ cup
Mustard, Dijon
2 tablespoons
Mustard, brown
1 tablespoon
Tomatoes, cherry, halved
1 cup
Apricots, dried, thinly sliced
½ cup
  1. Place the flour in a bowl.
  2. Season the pork with salt and pepper, and dredge in the flour, shaking off any excess.
  3. In a large skillet, melt 2 tablespoons butter.
  4. Add half the pork, and cook over moderately high heat until golden brown all over, about 8 minutes.
  5. Transfer to a plate, and repeat with the remaining butter and pork.
  6. Add the shallot, parsley, rosemary, thyme, and red pepper to the skillet, and cook over moderate heat, stirring, until the shallot is softened, about 2 minutes.
  7. Add the wine, and simmer until reduced by half, about 3 minutes.
  8. Add the orange juice, mustards, tomatoes, apricots, and the pork and season with salt and pepper.
  9. Cover and simmer until the apricots are softened and the pork is cooked through, about 10 minutes.
  10. Uncover and simmer until the sauce is slightly thickened, about 1 minute.
Recipe by Andrew Zimmen in Food&Wine's "Chefs' Easy Weeknight Dinners"

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