Roast Pork Tenderloin with Fresh and Dried Fruit

Name: Roast Pork Tenderloin with Fresh and Dried Fruit
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 177 milliliters diced dried apples; 118 milliliters fresh cranberries or frozen, thawed; 118 milliliters dry white wine; 3 teaspoons chopped fresh rosemary, divided; 113 grams kumquats, quartered, seeded; 355 milliliters low-salt chicken broth; 2 Tbsps olive oil; 907 grams pork tenderloins; 4 larges shallots, chopped

You can never have too many main course recipes, so give Roast Pork Tenderloin with Fresh and Dried Fruit a try. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains approximately 33g of protein, 11g of fat, and a total of 286 calories. It is a good option if you're following a gluten free, dairy free, and primal diet. Head to the store and pick up kumquats, cranberries or, pork tenderloins, and a few other things to make it today. To use up the cranberries you could follow this main course with the Bread Pudding with Dried Cranberries as a dessert. From preparation to the plate, this recipe takes approximately 55 minutes.

Instructions

Preheat oven to 375°F.

Equipment you will use

Oven

Sprinkle pork with 2 teaspoons rosemary, salt, and pepper.

Ingredients you will need

Rosemary

Pepper

Pork

Salt

Heat oil in heavy large ovenproof skillet over medium-high heat.

Ingredients you will need

Cooking Oil

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Frying Pan

Add pork (cut to fit, if necessary) and sauté until brown, turning occasionally, about 10 minutes. Using tongs, transfer pork to plate.

Ingredients you will need

Pork

Equipment you will use

Tongs

Add shallots to skillet and sauté until brown, about 4 minutes.

Ingredients you will need

Shallot

Equipment you will use

Frying Pan

Add apples, kumquats, and cranberries; stir until fruit mixture is heated through, about 1 minute.

Ingredients you will need

Cranberries

Kumquat

Apple

Fruit

Add broth, wine, and remaining 1/2 teaspoon rosemary. Boil 1 minute. Return pork and any juices to skillet, turning to coat with sauce.

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Rosemary

Broth

Sauce

Pork

Wine

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Frying Pan

Place skillet in oven and roast pork until thermometer inserted into center registers 145°F to 150°F, about 25 minutes.

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Pork Roast

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Kitchen Thermometer

Frying Pan

Oven

Transfer pork to platter; let stand 10 minutes. If thicker sauce is desired, boil juices in skillet until reduced enough to coat spoon. Season sauce to taste with salt and pepper. Slice pork crosswise and spoon sauce over.

Ingredients you will need

Salt And Pepper

Sauce

Pork

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Frying Pan

To prevent spoilage, place kumquats in resealable plastic bag lined with paper towels and chill. They'll stay fresh up to two weeks.

Ingredients you will need

Kumquat

Equipment you will use

Paper Towels

Ziploc Bags

Equipment

Ingredients

Servings:

177milliliters

diced dried apples 118milliliters

fresh cranberries or frozen, thawed 118milliliters

dry white wine 3teaspoons

chopped fresh rosemary, divided 113grams

kumquats, quartered, seeded 355milliliters

low-salt chicken broth 2Tbsps

olive oil 907grams

pork tenderloins 4larges

shallots, chopped

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are great choices for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Vinan Alicia Las Compuertas Malbec with a 4.4 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.