APRICOT PORK TENDERLOIN WITH CRANBERRY BLACK-PEPPER SAUCE

APRICOT PORK TENDERLOIN WITH CRANBERRY BLACK-PEPPER SAUCE image

Categories Pork

Yield 4

Number Of Ingredients 10

1 tablespoon extra virgin olive oil
1 pork tenderloin ( 1 to 1 1/4 lbs)
16 shallots, peeled and halved lengthwise, keeping root intact, plus 1/3 cup coarsely chopped shallots for sauce (about 2)
1 jar (0 oz) all-fruit apricot jam
1/2 cup low-sodium canned chicken broth
1/2 teaspoon coarse salt
1 cup fresh or frozen (thawed) cranberries
1 1/2 tablespoons red-wine vinegar
1/2 teaspoon freshly ground pepper
1 teaspoon chopped fresh thyme plus sprigs for garnish

Steps:

Preheat oven to 425 degrees. Heat oil in a large, preferably ovenproof skillet over medioum-high heat until hot but not smoking. Add pork and halved shallots to skillet. Brown pork on all sides, turning occasionally, 6 to 8 minutes. Remove skillet from heat. If skillet is not ovenproof, transfer pork and juices to a large pan. Brush pork with half the jam. Drizzle two tablespoons broth over shallots. Transfer pan to oven. Roast, turning shallots occasionally, until an instant-read thermometer reads 155 degrees, 30 to 35 minutes. Remove pan from oven. Using tongs, transfer pork and shallots to plate. Let pork rest (it will continue to cook - temperature should reach 160 degrees). Place pan over medium-high heat (across two burners unless using a skillet). 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, about 5 minutes. Stir in chopped thyme. Slice pork and serve with pan sauce and shallots.