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Pork Tenderloin with Pears and Dried Apricots Recipe

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This recipe for Pork Tenderloin with Pears and Dried Apricots is from The Ultimate Donovan Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup (1/2 stick) unsalted butter
4 tsp. Ras el Hanout (see recipe)
5 ripe pears, peeled, cored, each cut into 6 wedges
3 tbl olive oil
1 onion, chopped
9 oz. dried apricots, soaked in warm water 30 min., drained, chopped (about 2 cups)
1 1/2 cups canned beef broth
1/4 cup honey
2-1 lb. pork tenderloins

Directions:
Directions:
Preheat oven to 425oF. Melt butter in large heavy pot over med.-high heat. Add 2 tsp. ras el hanout and stir 1 min. Add pears and saute until tender, stirring occasionally, about 4 min. Transfer pears to plate.

Heat 1 tbl oil in same pot over med. heat. Add onions and apricots. Saute until onion begins to soften about 3 min. Add broth and honey. Simmer until sauce thickens slightly, about 8 min. Return pears to pot. Remove from heat. (Sauce can be made 2 hours ahead. Let stand at room temperature.)

Mix remaining 2 tbl. oil and 2 tsp. ras el hanout in small bowl to blend. Rub mixture all over pork tenderloins. Transfer pork to roasting pan. Roast until meat thermometer registers 145o ( about 30 min.) Transfer pork to cutting board. Let stand 10 min.

Meanwhile, reheat sauce over medium heat, stirring constantly. Cut pork crosswise into 1/2" thick slices. Divide pork among 6 plates. Spoon sauce and pears over pork.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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