Tangy Pork Tenderloin with Dried-Fruit Sauce Ingredients:
8 oz. mixed dried fruits
1/4 cup port (a rich sweet fortified wine)
1/2 cup freshly squeezed orange juice
2 Tbs. olive oil
1 pork tenderloin
salt and pepper to taste
1/2 cup port
2 cups chicken stock
Preparation:
In a small saucepan, combine dried fruit, 1/4 cup port and orange juice. Bring to a simmer over medium heat, reduce to lowest setting and allow fruit to poach for 10 to 15 minutes, until soft. Remove from heat.
In a large skillet, heat oil over medium heat. Pat moisture off pork and season with salt and pepper. Place tenderloin in skillet and sear on all sides, turning often. Add poached fruit liquid, bring to a simmer, cover and reduce heat to low. Cook for 10 to 15 minutes until pork is tender--temperature of meat should be anywhere between 145 and 155 degrees. Remove tenderloin from pan of sauce and let it rest.
While pork is resting, increase heat under skillet to medium high. Deglaze pan with remaining 1/2 cup port and whisk in stock. Bring to a boil and reduce sauce until it is thickened, scraping bottom of skillet often while the sauce is reducing. Add more salt and pepper to taste, if desired.
Resources Chips and Dips: More Than 50 Terrific Recipes
by Claudia McQuillan
Chronicle Books, 1997
Order this title from Amazon.com.
Guests Claudia McQuillan
Chef / Cookbook Author / Gelson's / Mayfair SuperMarkets
E-mail:
claudiamcq@aol.com
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