Pork Tenderloin Tips with Apricot Sauce
Pork Tenderloin Tips with Apricot Sauce is a gluten free and dairy free recipe with 8 servings. One portion of this dish contains roughly 24g of protein, 8g of fat, and a total of 207 calories. For $1.22 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. It works well as a rather inexpensive main course. If you have brown sugar, extra virgin olive oil, pork tenderloin, and a few other ingredients on hand, you can make it. 29 people have tried and liked this recipe. It is brought to you by A Family Feast . From preparation to the plate, this recipe takes about 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 71%, which is solid. Similar recipes are Pork Tenderloin With Apricot Mustard, Jalapeno-Apricot Pork Tenderloin, and Apricot-Glazed Pork Tenderloin for Two.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
½ cup good-quality apricot jam (we love Bonne Maman brand)
4 fresh apricots cut in half, pits removed and each half sliced into five slices (they do not need to be totally ripe)
½ teaspoon freshly ground black pepper
3 tablespoons brown sugar
1 cinnamon stick
1 teaspoon dry mustard
2 tablespoons extra virgin olive oil
1 teaspoon Herbes De Provence
Juice from one fresh lime, about 2 tablespoons
1 teaspoon kosher salt
1 large leek – top removed and cleaned of all sand, sliced into thick half circle pieces (you could just as easily use scallions or onions if leeks are not available)
½ teaspoon pepper
2-3 pounds pork tenderloin, cut into 4-5 ounce pieces
¼ cup water
Equipment:
frying pan
oven
aluminum foil
Cooking instruction summary:
In a medium saut pan over medium high heat, heat oil and add leeks, Herbes De Provence, dry mustard and pepper and saut for two minutes. Add the lime juice and cook until all liquid has evaporated.Lower heat to medium and add apricots and cinnamon stick and saut for one to two minutes or until apricots are almost tender.Add brown sugar, apricot jam and water and simmer on medium until a nice sauce forms and the apricots are tender but not falling apart. (Firm but tender). Remove from heat and set aside.Preheat oven to 425 degrees.Remove any excess fat and silver skin from pork and cut into 4-5 ounce pieces. Then coat all sides with the salt and pepper.In a large oven proof saut pan (cast iron works well), heat olive oil to smoking hot over medium high to high heat.Place pork pieces in making sure they dont touch and sear on all sides (5-10 minutes total).Place pan in preheated oven and cook for 10-15 minutes or until done. We left ours in for 12 minutes for medium rare. If you like pork cooked further, leave in until your desired doneness.Once out of the oven, transfer to a platter and loosely cover with foil and let rest for 10 minutes.Take any pan juices accumulated in the saut pan and add to the sauce. Slowly heat the sauce to serving temperature, being careful not to overheat.Either serve pork tips whole or sliced to your guests topped with the pan sauce.
Step by step:
1. In a medium saut pan over medium high heat, heat oil and add leeks, Herbes De Provence, dry mustard and pepper and saut for two minutes.
2. Add the lime juice and cook until all liquid has evaporated.Lower heat to medium and add apricots and cinnamon stick and saut for one to two minutes or until apricots are almost tender.
3. Add brown sugar, apricot jam and water and simmer on medium until a nice sauce forms and the apricots are tender but not falling apart. (Firm but tender).
4. Remove from heat and set aside.Preheat oven to 425 degrees.
5. Remove any excess fat and silver skin from pork and cut into 4-5 ounce pieces. Then coat all sides with the salt and pepper.In a large oven proof saut pan (cast iron works well), heat olive oil to smoking hot over medium high to high heat.
6. Place pork pieces in making sure they dont touch and sear on all sides (5-10 minutes total).
7. Place pan in preheated oven and cook for 10-15 minutes or until done. We left ours in for 12 minutes for medium rare. If you like pork cooked further, leave in until your desired doneness.Once out of the oven, transfer to a platter and loosely cover with foil and let rest for 10 minutes.Take any pan juices accumulated in the saut pan and add to the sauce. Slowly heat the sauce to serving temperature, being careful not to overheat.Either serve pork tips whole or sliced to your guests topped with the pan sauce.
Nutrition Information:
covered percent of daily need
