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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, by , is from Wyer Family cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Herb Wyer
Added: Tuesday, January 18, 2005

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 heavy large 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 thickents 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.

RAS EL HANOUT

2 tsp. ground nutmeg - 1 tsp salt - 1 tsp ground ginger - 3/4 tsp. ground black pepper - 1/2 tsp. ground mace - 1/2 tsp ground allspice - 1/4 tsp. ground cinnamon - 1/4 tsp. crushed saffron threads.
Makes about 2 1/2 Tbl.

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

 

 

 

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