Roasted Pork Tenderloin with Dried Fruit and Port Reduction

By ccavaletti

Ingredients

• Sauce:
• 2 Tbsp grape seed oil
• 2 one pound pork tenderloins, trimmed of any excess fat and silver skin
• your favorite salt blend
• 2 Tbsp butter
• 1 shallot, sliced thin
• 1/4 c dried apricots, sliced thin
• 1/4 c dried cranberries
• 2 Tbsp all-purpose flour
• 1 c port
• 1 c beef stock
• 1 Tbsp Dijon mustard
• 1 tsp fresh rosemary, minced
• salt and pepper to taste

Preparation

Step 1

1. Preheat oven to 350.

2. Heat a saute pan over medium heat and add the grape seed oil. Season the pork with your favorite salt blend. Sear in the hot pan until all sides are golden brown and crisp. Set this pan aside for preparing the sauce.

3. Transfer the pork to a roasting rack set in a roasting pan. Roast in the oven until the internal temperature reads between 135 and 140. Allow the pork to rest 10 minutes on a cutting board with a juice groove.

4. While the pork is roasting, prepare the sauce. Heat the reserved pan that the pork was seared in over medium-low heat, and wipe out any excess fat.

5. Melt the butter and gently saute the shallots until lightly caramelized, about 1-2 minutes. Add the apricots and cranberries, and gently saute until the dried fruit has plumped up. Stir in the flour and cook an additional minute.

6. Deglaze the pan with the port, scraping any browned bits of fond free from the bottom of the pan. Reduce the port by half of its original volume. Add the beef stock and Dijon, and simmer until the sauce is a nappe consistency. (Sticks to the back of the spoon)

7. Whisk in the rosemary and season with salt and pepper to taste.

8. Once the pork has rested, cut it into 1/2-inch slices against the grain.

9. Serve the sliced pork on a platter with the dried fruit and port sauce.