Pork Tenderloin With Apricot and Honey |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A recipe from my Mr. Yoshida's Fine Sauces Cookbook which I haven't tried yet. I'd serve this with rice. Cooking time includes 30 minutes marinating time. Ingredients:
2 tablespoons dijon mustard |
1/2 teaspoon ground ginger |
1/4 cup honey |
1/2 cup yoshida gourmet sauce |
1 teaspoon rosemary, crushed |
2 tablespoons olive oil |
12 dried apricots, diced |
1 cup water |
1 tablespoon olive oil |
1 lb pork tenderloin, sliced into 1/2 inch thick slices |
2 tablespoons cornstarch |
Directions:
1. Bring water and apricots to a simmer in a small saucepan; remove from heat.
2. Let apricots sit for 5 minutes; drain, reserving water.
3. Set apricots aside.
4. Mix water from apricots, olive oil, mustard, ginger, honey, Gourmet Sauce, and rosemary in a small bowl.
5. Pour marinade over pork slices, cover and refrigerate for 30 minutes, turning once.
6. Heat 1 tablespoon oil in a large skillet.
7. Remove pork slices from marinade and brown on each side 3-4 minutes.
8. Add marinade and apricots to skillet and bring to a gentle boil.
9. Mix cornstarch with 2 tablespoons water; add to skillet; cook stirring till sauce is thickened.
10. Serve with rice.
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