Pork Tenderloin and Onion Jam Sandwiches

By lorik

Ingredients

• 1 pork tenderloin (1 to 1 1/2 pounds)
• 1 tablespoon olive oil
• 5 medium shallots, peeled and sliced thick
• 1/2 cup chicken broth or water
• 1/4 cup balsamic vinegar
• 2 heaping tablespoons apricot jam or preserves
• Salt and pepper
• 4 large sandwich rolls

Details

Servings 4
Adapted from thekitchn.com

Preparation

Step 1

Preheat the oven to 450°F and place a heat-proof skillet on the middle rack to preheat with the oven. Pat the pork dry and cut off any large pieces of surface fat. Rub it generously with salt and pepper (you can also rub in 1 to 2 tablespoons of a favorite spice mix.)

Remove the skillet from the oven using oven mitts and film the bottom with a little olive oil. Set the pork in the skillet and return to the oven. Roast for 10 minutes, then flip the pork to the other side. Reduce the oven temperature to 400°F and roast for another 10 to 15 minutes, until the internal temperature is 140°F to 145°F.

Transfer the pork to a cutting board, tent with foil, and rest for at least 10 minutes. The pork can be served immediately, or cool completely and refrigerate for up to 5 days.

While the pork is cooking, prepare the sauce. Heat 1 tablespoon of olive oil in a medium to large sauté pan over medium heat. Add the shallots, season with salt and pepper, and cook for about 5 minutes, until they begin to get soft and the bottom of the pan begins to brown. Add the chicken broth, scraping the brown bits off the bottom of the pan while the broth reduces. Add the balsamic vinegar, reduce the heat to medium-low, and cook for about 5 more minutes. Add the apricot jam and stir to combine. The sauce will thicken but should still be easily stirred. The sauce can be kept refrigerated for about a week.

To serve, slice the pork tenderloin into 1/2-inch-thick slices. Divide the sliced pork between the rolls. Top with onion jam.

Recipe Notes
•Sandwiches can be served warm or chilled.

Per serving, based on 4 servings. (% daily value)
Calories 520 Fat 12 g (18.5%) Saturated 2.7 g (13.5%) Trans 0.1 g Carbs 61.9 g (20.6%) Fiber 4.1 g (16.5%) Sugars 14.4 g Protein 39.4 g (78.8%)
Cholesterol 93 mg (31%) Sodium 536.4 mg (22.4%)