Pork Tenderloin with Apricot and Onion Marmalade
Pork:
2, 1-lb pork tenderloins, trimmed
1 tsp salt
1 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground red pepper
Olive oil
Black pepper
Marmalade:
2 Tbs unsalted butter
4 cups thinly vertically sliced yellow onion (about 2 large)
1 cup dried apricots, diced (about 7 oz)
1 cup water
2 cups chicken broth
1 Tbs orange zest
1 cup fresh orange juice (about 4 oranges)
1/4 cup sherry vinegar
4 tsp sugar
1/2 tsp salt
Preheat oven to 350°F.
To prepare pork, combine salt, ginger, allspice and red pepper; rub evenly over pork. Heat a large nonstick skillet over medium-high heat. Rub pork with olive oil and place in hot skillet. Cook 3 minutes on each side or until browned. Remove from pan, add black pepper to taste and wrap pork in foil. Place in a 13 x 9-inch baking dish. Bake at 350° for 25 minutes or until thermometer registers 160° (slightly pink). Let stand 5 minutes before slicing.
To prepare marmalade, heat 2 Tbs butter in the same skillet over medium heat. Add onion; cook 8 minutes or until tender, stirring occasionally. Add dried apricots; cook 2 minutes, stirring occasionally. Stir in water, scraping bottom of pan to loosen browned bits. Stir in 2 cups broth and remaining ingredients; bring to a boil over medium-high heat. Reduce heat, and simmer 10 minutes or until liquid almost evaporates. Serve marmalade with pork.
2, 1-lb pork tenderloins, trimmed
1 tsp salt
1 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground red pepper
Olive oil
Black pepper
Marmalade:
2 Tbs unsalted butter
4 cups thinly vertically sliced yellow onion (about 2 large)
1 cup dried apricots, diced (about 7 oz)
1 cup water
2 cups chicken broth
1 Tbs orange zest
1 cup fresh orange juice (about 4 oranges)
1/4 cup sherry vinegar
4 tsp sugar
1/2 tsp salt
Preheat oven to 350°F.
To prepare pork, combine salt, ginger, allspice and red pepper; rub evenly over pork. Heat a large nonstick skillet over medium-high heat. Rub pork with olive oil and place in hot skillet. Cook 3 minutes on each side or until browned. Remove from pan, add black pepper to taste and wrap pork in foil. Place in a 13 x 9-inch baking dish. Bake at 350° for 25 minutes or until thermometer registers 160° (slightly pink). Let stand 5 minutes before slicing.
To prepare marmalade, heat 2 Tbs butter in the same skillet over medium heat. Add onion; cook 8 minutes or until tender, stirring occasionally. Add dried apricots; cook 2 minutes, stirring occasionally. Stir in water, scraping bottom of pan to loosen browned bits. Stir in 2 cups broth and remaining ingredients; bring to a boil over medium-high heat. Reduce heat, and simmer 10 minutes or until liquid almost evaporates. Serve marmalade with pork.
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