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Roast Pork Tenderloin with Pears and Dried Apricots

Roast Pork Tenderloin with Pears and Dried Apricots

Ingredients

  • 1/4 cup (1/2 stick) unsalted butter
  • 4 teaspoons Ras el Hanout (click for recipe)
  • 5 ripe pears, peeled, cored, each cut into 6 wedges
  • 9 ounces dried apricots, soaked in warm water 30 minutes, drained chopped (about 2 cups)
  • 1 1/2 cups canned beef broth
  • 2 1-pound pork tenderloins
  • 1/2 cup slivered almonds (about 4 ounces), toasted

Recipe Preparation

  • Preheat oven to 425°F. Melt butter in heavy large pot over medium-high heat. Add 2 teaspoons ras el hanout and stir 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 broth and honey. Simmer until sauce thickens slightly, about 8 minutes. Return pears to pot. Remove from heat. DO AHEAD Sauce can be made 2 hours ahead. Let stand at room temperature.

  • 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.

Reviews Section

Merry Edwards Wines

4 pork tenderloins
Salt and pepper
4 tablespoons olive oil
10 shallots, minced (seems like a lot, but it is worth it!)
6 cloves garlic, minced or pressed in a garlic press
1 medium yellow onion, minced
Dried Fruit Sauce (recipe below)
½ stick (4 tablespoons) unsalted butter
2 Tablespoons balsamic vinegar

Preparation

Make the Dried Fruit Sauce (can be made in advance, see recipe below). When you’re ready to make the tenderloins, be sure to remove from refrigerator and the package at least 30 minutes before cooking. Wipe tenderloins with paper towels to make certain they are dry before seasoning and browning.

Salt and pepper all sides of the tenderloins generously. Heat a large cast iron pan/skillet or a similar ovenproof pan and add the olive oil. Add the pork tenderloins, two at a time, depending on the size of your pan. (Make sure you have enough room in the pan to cook the tenderloins without them touching each other. If you cook your tenderloins too close to each other, they will steam and not brown, leaving you a grey colored piece of meat. You want a nice brown crust on the outside of each of the tenderloins.) Turn the pork and cook all of the sides, approximately 3-5 minutes total, just until they are browned. Remove the pork tenderloins to a plate and tent loosely with foil.

In the same pan, add the minced shallots and onions and cook until they are tender, but not brown. Add the garlic. (If you add the garlic too early, you may brown or burn it, causing it to taste bitter. If you add it at the end of the cooking cycle of the onions and shallots, the garlic will be sweet.)

Return the tenderloins to the pan with the onions, shallots, and garlic. Place the skillet/pan in the oven and roast the tenderloins with onions, shallots, and garlic for approximately 5 minutes more, or until the pork tenderloins register 140 degrees F° on a meat thermometer. (To properly measure the temperature of the pork, stick the thermometer in the end of the pork, like a hot dog on a stick, making sure the tip of the thermometer is in the thickest part of the meat.) Remove them from the oven and place the pork on a cutting board, tenting the pork loosely with foil.

Return the hot skillet with onions, shallots and garlic to the stovetop. Add reserved Dried Fruit Sauce. Heat to boiling point and scrape the bottom of the pan/skillet, making sure you capture all the browned delicious bits.

Remove the pan from the stove top. Add finishing sauce ingredients of butter and balsamic vinegar, just to combine. Keep the sauce warm while you slice the pork tenderloin.

Cut the pork tenderloin into ¼-inch to ½-inch slices against the grain and on a diagonal, by tilting your knife to one side or the other. Fan the sliced pork inside the oval platter. Spoon the Dried Fruit Sauce over the pork and place the remaining sauce in a bowl or gravy boat on the table for your guests.

Pour Merry Edwards Klopp Ranch Pinot Noir and enjoy a wonderful evening with delicious food, wonderful friends and fabulous wines!

Dried Fruit Sauce

Ingredients

½ cup dried pears, cut into ½-inch pieces
½ cup dried cranberries
½ cup dried apricots, cut into ½-inch pieces
½ cup dark raisins
2 cups Merry Edwards Pinot Noir
5 tablespoons balsamic vinegar
5 tablespoons brown sugar or coconut sugar
3 cups chicken stock

Preparation

Measure all the fruit into a nonreactive medium saucepan. You will be cooking these ingredients with others in this pan the next day. Add 2 cups of one of Merry’s award-winning Pinot Noir wines. (A sacrifice, but worth it!) Let dried fruit soak in the wine for 8 hours or overnight.

After soaking dried fruit, add the vinegar and sugar to the pan of dried fruit and wine. Cook on high heat until the liquid is reduced to ¼ cup. Some fruit may plump and burst other fruit may take on the color of the wine this is all OK. Add chicken stock and boil until the mixture reduces to half. Set this aside to use after you cook the pork tenderloins.

Serves 6-10, depending on size of pork tenderloins

This recipe was created by Merry’s friend Teresa Tachovsky to pair with our 2015 Klopp Ranch Pinot. For her efforts, we have awarded her a signed magnum of this wine. Teresa suggests that you “start the evening with a crisp butter-lettuce salad served with a simple citrus vinaigrette and a large loaf of crusty, country-style bread. Follow the first course with sliced pork tenderloins served on an oval platter, topped with the balsamic dried fruit sauce. Toss tiny new potatoes with olive oil, fresh rosemary and garlic cloves and roast until tender. Place the roasted potatoes in the middle of the platter.”


Recipe Summary

  • 2 pounds pork tenderloin
  • ¼ cup softened butter
  • salt and pepper to taste
  • 1 teaspoon ground thyme
  • 2 teaspoons garlic powder
  • 1 (18 ounce) jar apricot preserves
  • 2 tablespoons honey, or to taste
  • ¼ cup dry sherry

Preheat an oven to 350 degrees F (175 degrees C).

Spread butter all over the pork tenderloin. Season with salt, pepper, and thyme. Combine garlic powder, apricot preserves, honey, and sherry in a separate bowl.

Roast the pork in the preheated oven for 30 to 40 minutes. Remove the pork from the oven and brush with the apricot sauce. Return the pork to the oven. Continue roasting, basting occasionally with the remaining sauce, until the pork is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).


Food and Wine Pairings


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Stuffed Pork Tenderloin, Apricot and Bourbon Glaze

Since we've just had turkey for Thanksgiving we like something different for Christmas. This is a fabulous meat dish for any holiday dinner menu. This pork tenderloin is stuffed with bourbon soaked apricots and currents mixed with pumpernickel bread. The rolled pork loin is topped with an apricot and bourbon glaze. Your family is sure to enjoy this holiday pork recipe.


Stuffed Pork Tenderloin (Glaze recipe follows)

1 1/4 -2 lb Pork tenderloin (you'll want 4-6 ounces per person)
1 cup Dried apricots chopped small (not fine)
1/4 cup Dried currents (if you can't get currents substitute raisins. Raisins would need light chopping)
3-5 slices Pumpernickel bread (that is approximate)
Dried sage
1 - 10 oz jar of Apricot jam
Bourbon

Put apricots and currents in a bowl. Pour over enough bourbon to cover. Soak overnight covered at room temperature.

Preheat oven to 350 degrees

Rinse the pork. Blot with a paper towel. Cut through the center, but not all the way through. Lay flat. Strain fruit and hand squeeze. Reserve liquid. Put fruit in bowl. Beat one egg and add to fruit. To make bread crumbs roll pumpernickel bread through hands. Add bread crumbs to the fruit and egg mixture. Add liquid/bread crumbs as needed to make stuffing. Add a pinch or two of sage. Let mixture sit 10-15 minutes. Spoon stuffing across the pork loin. Roll the loin without overlapping the meat. Skewer with toothpicks every one inch or so. Tuck in edges so stuffing doesn't ooze out. Line a pan with foil. Place pork loin on roasting rack. Bake uncovered 35-40 minutes per pound. To check temperature slide thermometer into meat, not stuffing. Should read 180 degrees. Let rest on platter, covered.


Apricot & Bourbon Glaze

Put apricot jam into a pot with 1 or 2 tablespoons of bourbon (to taste). Let the mixture simmer over low heat.


Glazed pork fillet stuffed with apricots

Sometimes I think this blog is where posts come to retire – I had a quick trawl through my draft posts and found dozens of the little buggers there, just sitting back, relaxing, playing bridge and waiting for their favourite TV soap opera to begin. Not actually doing anything, just loafing around and taking up space – harrumph! But unluckily for them, I’m on to their tricks now and I’ve decided to make them earn their keep by turning them into fully functional posts – starting with this rather lovely creation on your left.

You may recall that, a month or two back, I started telling you about a lunch I made at home for a few friends. In a way, it was a Christmas-in-January lunch as we had tried valiantly to get together before Christmas but were prevented by crazy schedules. So I wanted to treat them to something a bit special. We started with pomegranate, fennel, pear and rocket salad and from there I wanted to move on to something meaty, but not too heavy. Roast chicken? Been there, done that. Roast beef or lamb? Too heavy. A casserole? Not pretty enough. So in the end I turned to my all-time favourite standby food for friends: pork fillet (aka pork tenderloin).

Pork fillets are great. They’re not expensive, not fatty and they are a nice easy shape to freeze (unlike, say, a leg of lamb!). You can braai them, you can stuff them, you can oven-roast them, you can make medallions in a creamy sauce – in fact, they must be amongst the most versatile things you can keep in your freezer. Which is clearly why they are permanent houseguests in mine! Nick’s favourite thing to do with pork fillets is to stuff them with a mixture of pears, sage and sweet wine and cook them on the barbecue, but seeing as this is pretty much what we served to our prospective guests the last time they visited, another plan had to be made! Eventually I found this recipe on The Pig Site which looked great, but as I am a great fan of stuffed pork, I adapted it slightly to add a simple dried apricot stuffing. The pomegranate seeds were left over from the starter (thanks Nick!) and the seared asparagus were an unseasonal treat. Mea culpa. This is a relatively simple and very impressive-looking meal and the sweet/sour tastes are fantastic with the pork – definitely a keeper. Although the recipe below is for one fillet only, I just doubled up the quantities and did two fillets at once.

MUSTARD GLAZED PORK FILLET STUFFED WITH APRICOTS (serves 2-3)

450g pork fillet (tenderloin)
About 1/2 cup dried apricots, finely chopped
1 red onion and 1 white onion
6 rashers of smoked streaky bacon
3 tsp english mustard
3 tsp of sticky brown sugar, like Muscovado (but demerara is also OK)
4 Tbsp port (I used medium cream sherry and that was also fine)

Boil the kettle and soak the apricots in boiling water in a shallow dish for 5-10 minutes to soften. Pre-heat the oven to 180C (350F)

Slice the onions, preferably into segments rather than rings. Break up larger chunks, mix the two colours and spread them evenly over the base of a small roasting pan. Lay the rashers of bacon over the top of the onions in a single layer.

Trim any sinewy bits off the pork fillet and make an incision along the length of the fillet to create a pocket – taking care not to slice right through to the ends. Mash the softened apricots with a fork and spread the mixture into the incision in the meat. If you are really organised you can sew or tie the incision shut, but I didn’t bother.

Smear the mustard all over the pork fillet and lay it on top of the onions and bacon. Sprinkle the top of the meat with the sugar, as evenly as possible. Cook in a pre-heated oven for 25-30, then remove from the oven.

Pour off the cooking juices from the pork onto a small saucepan and allow the meat to rest for at least 5 minutes. Bring the cooking juices to a simmer before removing from the heat and stirring in the port (I also added a spoonful of thickening granules). Carve the meat and serve.


12 pear sauce pork tenderloin Recipes

Pork Tenderloin with Caramelized Pears and Pear-Brandy Cream Sauce

Pork Tenderloin with Caramelized Pears and Pear-Brandy Cream Sauce

Pork Tenderloin With Pear-Cranberry Sauce

Pork Tenderloin With Pear-Cranberry Sauce

Pork Tenderloin and Pears in a Mustard-Merlot Sauce

Pork Tenderloin and Pears in a Mustard-Merlot Sauce

Sauteed Pork Tenderloin and Pears in Mustard-Port Sauce

Sauteed Pork Tenderloin and Pears in Mustard-Port Sauce

Pork Medallions With Pear-Maple Sauce

Pork Medallions With Pear-Maple Sauce

Pork With Spiced Fruit Sauce

Pork With Spiced Fruit Sauce

Pork and Pear Stir Fry

Leftover Pork and Potato Hash

If you have some cooked potatoes along with the leftover pork roast, you can put together this skillet dinner in no time. Use either cream of mushroom or celery soup in this simple leftover pork and potato hash recipe, or make your own white sauce.


Recipe Summary

  • 1/2 cup all-purpose flour
  • 1 1/2 pounds pork tenderloin, sliced on the diagonal 1/2 inch thick
  • Salt
  • Freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 1 medium shallot, finely chopped
  • 1 parsley sprig
  • 1 rosemary sprig
  • 1 thyme sprig
  • 1/4 teaspoon crushed red pepper
  • 1 cup dry white wine
  • 1/2 cup fresh orange juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon brown mustard
  • 1 cup cherry tomatoes, halved (6 ounces)
  • 1/2 cup dried apricots, thinly sliced

1. Put the flour in a large bowl. Season the pork with salt and black pepper and dredge in the flour tap off the excess. In a 12-inch skillet, melt 2 tablespoons of the butter. Add half of the pork and cook over moderately high heat until golden brown all over, about 8 minutes. Transfer to a plate and repeat with the remaining butter and pork.

Add the shallot, parsley, rosemary, thyme and crushed red pepperto the skillet and cook over moderate heat, stirring, until the shallot is softened, about 2 minutes. Add the wine and simmer until reduced by half, about 3 minutes. Add the orange juice, mustards, tomatoes, apricots and the pork and season with salt and black pepper. Cover and simmer until the apricots are softened and the pork is cooked through, about 10 minutes. Uncover and simmer until the sauce is slightly thickened, about 1 minute.


Recipe Summary

  • 2 pork tenderloins (about 1 1/2 pounds total), excess fat and silver skin removed
  • 2 garlic cloves, thinly sliced
  • 1 tablespoon fresh thyme, minced
  • Coarse salt and ground pepper
  • 1 tablespoon olive oil
  • 4 Bartlett pears, quartered and cored

Preheat oven to 475 degrees. With a paring knife, cut 10 small slits in each tenderloin. Stuff slits with garlic and thyme season pork with salt and pepper. In a large ovenproof skillet, heat oil over medium. Add pork, and cook, turning occasionally, until golden brown on all sides, about 10 minutes.

Add pears to skillet. Transfer to oven, and cook, tossing pears once, until an instant-read thermometer inserted in thickest part of pork registers 145 degrees, about 10 minutes. Transfer pork and pears to a platter let rest 5 minutes. Season pan juices with salt and pepper, and pour into a gravy boat or small bowl. Slice pork, and serve with pears and pan juices.


Watch the video: Pork Tenderloin with Pears (October 2021).