Roasted Pork with Dried Fruit and Port Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prepare the meat and sauce separately, Victoria says, and then warm them together just before the guests arrive. Ingredients:
3 pounds pork tenderloin |
1 teaspoon salt |
1/2 teaspoon pepper |
7 teaspoons olive oil, divided |
1 cup dried apricots |
1 cup dried pitted plums |
1 cup dried peaches |
1/2 cup dried tart cherries |
1/4 cup pine nuts |
1 cup port wine |
1 cup pomegranate juice |
2 (2 1/2-inch) cinnamon sticks |
1/2 cup chicken broth |
Directions:
1. Preheat oven to 425°. Remove silver skin from tenderloin, leaving a thin layer of fat. Sprinkle pork with salt and pepper. Cook pork in 6 tsp. hot oil in a large skillet over medium-high heat 3 minutes on each side or until golden brown. Transfer pork to a lightly greased jelly-roll or roasting pan, reserving drippings in skillet.
2. Bake pork at 425° for 18 to 20 minutes or until a meat thermometer inserted into thickest portion registers 150°. Remove from oven; cover and let stand 10 minutes or until thermometer registers 155°.
3. Meanwhile, add remaining 1 tsp. oil to hot drippings in skillet. Add apricots and next 4 ingredients, and sauté over medium-high heat 3 minutes or until pine nuts are toasted and fragrant. Add port wine and next 2 ingredients. Bring to a boil; reduce heat to low, and simmer 5 minutes or until mixture slightly thickens. Stir in broth, and simmer 15 minutes or until fruit is tender. Serve with pork.
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