Roast Pork Tenderloin with Pears and Dried Apricots

Name: Roast Pork Tenderloin with Pears and Dried Apricots
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 355 milliliters canned beef broth; 473 milliliters ounces dried apricots, soaked in warm water 30 minutes, drained, chopped (about; 59 milliliters honey; 3 Tbsps olive oil; 1 onion, chopped; 5 ripe pears, peeled, cored, each cut into 6 wedges; 907 grams pork tenderloins; 4 teaspoons Ras el Hanout; 113 grams 1/2 cup slivered almonds (about , toasted; 59 milliliters (1/2 stick) unsalted butter

You can never have too many main course recipes, so give Roast Pork Tenderloin with Pears and Dried Apricots From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 425°F. Melt butter in heavy large pot over medium-high heat.

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Butter

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Oven

Pot

Add 2 teaspoons ras el hanout and stir 1 minute.

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Ras El Hanout

Add pears and sauté until tender, stirring occasionally, about 4 minutes.

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Pear

Transfer pears to plate.

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Pear

Heat 1 tablespoon oil in same pot over medium heat.

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Cooking Oil

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Pot

Add onion and apricots. Sauté until onion begins to soften, about 3 minutes.

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Apricot

Onion

Add broth and honey. Simmer until sauce thickens slightly, about 8 minutes. Return pears to pot.

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Broth

Honey

Pear

Sauce

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Pot

Remove from heat. (Sauce can be made 2 hours ahead.

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Sauce

Let stand at room temperature.)

Mix remaining 2 tablespoons oil and 2 teaspoons ras el hanout in small bowl to blend. Rub mixture all over pork tenderloins.

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Pork Tenderloin

Dry Seasoning Rub

Cooking Oil

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Bowl

Transfer pork to roasting pan. Roast until meat thermometer inserted into center of pork registers 155°F, about 30 minutes.

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Meat

Pork

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Kitchen Thermometer

Roasting Pan

Transfer pork to cutting board.

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Pork

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Cutting Board

Let stand 10 minutes.

Meanwhile, reheat sauce over medium heat, stirring constantly.

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Sauce

Cut pork crosswise into 1/2-inch-thick slices. Divide pork among 6 plates. Spoon sauce and pears over pork.

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Pear

Sauce

Pork

Sprinkle with almonds.

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Almonds

Equipment

Ingredients

Servings:

355milliliters

canned beef broth 473milliliters

ounces dried apricots, soaked in warm water 30 minutes, drained, chopped (about 59milliliters

honey 3Tbsps

olive oil 1

onion, chopped 5

ripe pears, peeled, cored, each cut into 6 wedges 907grams

pork tenderloins 4teaspoons

Ras el Hanout 113grams

1/2 cup slivered almonds (about , toasted 59milliliters

(1/2 stick) unsalted butter

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are my top picks 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 Vina Cobos Bramare Uco Valley Malbec with a 5 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.