Best Roast Pork Tenderloin With Pears And Dried Apricots Recipes

ROAST PORK TENDERLOIN WITH PEARS AND DRIED APRICOTS

Steps:

• Preheat oven to 425°F
• Melt butter in large pot over medium-high heat. Add 2 teaspoons ras el hanout and stir for 1 minute.
• Add pears and sauté until tender, stirring occasionally, about 4 minutes. Transfer pears to plate.
• Heat 1 tablespoon oil in same pot over medium heat. Add onion and apricots. Sauté until onion begins to soften, about 3 minutes.
• Add beef broth and honey.
• Simmer until sauce thickens slightly, about 8 minutes. Return pears to pot and remove from heat.
• Mix remaining 2 tablespoons oil and 2 teaspoons ras el hanout in small bowl to blend. Rub mixture all over pork tenderloins.
• Transfer pork to roasting pan. Roast until meat thermometer inserted into center of pork registers 155°F, about 30 minutes. Transfer pork to cutting board. Let stand 10 minutes.
• Meanwhile, reheat sauce over medium heat, stirring constantly. Cut pork crosswise into 1/2-inch-thick slices.
• Divide pork among 6 plates. Spoon sauce and pears over pork. Sprinkle with almonds.

MEDALLIONS OF PORK TENDERLOIN WITH DRIED FRUIT

Steps:

• Cut the tenderloin crosswise on the diagonal into 3/4-inch medallions. Season both sides with salt and pepper.
• In a large nonstick skillet with a lid, heat the oil over high until nearly smoking. Add the medallions and cook until well browned on both sides, about 2 minutes per side. Transfer to a plate and set aside.
• To the skillet, add the broth, apples, plums, mustard, vinegar and thyme. Cover the pan and reduce the heat to medium-low. Simmer until the fruits have softened and the sauce has thickened, about 8 minutes.
• Return the pork to the sauce and simmer until the pork is no longer pink at the center, about 3 minutes.
• Serve immediately.

APRICOT-STUFFED PORK TENDERLOIN

Steps:

• Cut a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove wrap; sprinkle with cheese, apricots, thyme, garlic, salt, pepper and cayenne., Roll up jelly-roll style, starting with a long end. Tie at 1-1/2- to 2-inch intervals with kitchen string; secure ends with toothpicks. Transfer to an 11x7-in. baking dish coated with cooking spray. Brush tenderloin with butter. Bake at 375° for 30-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.