This flavorful mélange of pork, apricots and fresh fennel would be delicious served over instant or larger-grained couscous.

Ingredients

  • 1 pound pork tenderloin
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 fennel bulb (small, greens removed and cut into thin slices)
  • 1 red onion (small, cut into 1/2-wide wedges)
  • 1 1/4 cups chicken broth (canned low-sodium)
  • 1/4 cup brandy (OR apple juice)
  • 16 apricots (Metiterranean, dried)
  • 3 tablespoons raisins
  • 1 tablespoon dijon (style mustard)

Directions

  1. Heat oven to 425 degrees F. Heat oil in large ovenproof skillet over medium-high heat. Add pork and cook for 3-5 minutes or until surface is brown. Remove pork from skillet.
  2. Melt butter in skillet. Add fennel and onion. Cook over medium heat for 4-5 minutes or until tender, stirring occasionally. Add 3/4 cup broth. Bring to a boil. Reduce heat; simmer for 2-3 minutes or until liquid is slightly reduced. Turn off heat. Stir in brandy, apricots and raisins.
  3. Push vegetable mixture to edges of skillet. Place tenderloin in center; spread with mustard. Roast in heated oven for 20-27 minutes or until internal temperature reaches 145 degrees F. Transfer pork to cutting board and let rest 5 minutes. Loosely cover with foil.
  4. Add remaining 1/2 cup broth to skillet with vegetable mixture. Bring to a boil. Reduce heat; simmer for 4-5 minutes or until liquid is absorbed, stirring occasionally.
  5. Slice pork and transfer to a shallow platter. Spoon vegetable mixture on platter with pork.
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