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Pork Tenderloin with Nectar Sauce Recipe

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This recipe for Pork Tenderloin with Nectar Sauce is from The Kitchen Witch Cookbook (Revisited), 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:  
2 Pork tenderloins
Dry rub for pork, if desired
1-2 Tbsp. neutral oil such as avocado oil or vegetable oil
1 jalapeno pepper, finely diced (optional)
1 shallot, finely diced (optional)
1 12 oz. can of nectar of your choice - peach, mango, apricot, or guava all work well
1 tsp. Teriyaki sauce or low sodium soy sauce
1 1/2 tsp. Dijon mustard
S&P to taste
Chicken broth
Cilantro for garnish
Directions:
Directions:
Preheat oven to 400º
Dry pork tenderloins and season with dry rub, if using. This may be done up to 6 hours in advance. Wrap tenderloins in plastic wrap and store in refrigerator until ready to cook. Place enough oil in large skillet to cover bottom of pan. Heat oil until it shimmers. Place tenderloins in pan and sear on all sides, about 1 minute per side. Place tenderloins on foil-lined sheet pan and cover with foil. Bake in oven for approximately 20 minutes, or until meat thermometer registers to 140-145ºF. The temperature of the meat will continue to rise about 5-7 degrees after it is removed from the oven. Let meat rest 5-7 minutes.
While meat is roasting, make the sauce. In a saucepan, sauté the jalapeno and shallot, if using, over medium heat until soft, about 5 minutes. Pour the nectar into the pan and reduce until about 3-4 Tbsp remain and sauce is thick. Whisk in teriyaki sauce, Dijon mustard, and S&P. Add enough broth to make a sauce. Continue whisking and adding broth until desired consistency. Slice pork into 2-inch portions and serve with sauce.
Number Of Servings:
Number Of Servings:
8, depending on size of pork tenderloins
Preparation Time:
Preparation Time:
30-40 minutes
Personal Notes:
Personal Notes:
This is a basic recipe. Use whatever flavor nectar you prefer. The sauce is very versatile and works well over chicken and salmon. A small amount (approximately 1-2 Tbsp.) of apricot jam may be added to the sauce while cooking for added sweetness and flavor.

 

 

 

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