adapted from Pork Tenderloin with Fresh Apricots in “Meat” by James Peterson.
2 pork tenderloins, ~1 lb each
Salt and Pepper
3 T. olive oil (not EVOO) or clarified butter (I used clarified butter)
1 cup chicken broth
4 dried apricots (or 4 fresh apricots) *
2 T. cold butter, cut into 2 slices
Parsley (for garnish)
1. Trim silver skins off tenderloins, and cut into 1 inch thick rounds. Season liberally w/ S+P.
2. Heat olive oil/butter over high heat. When it begins to smoke, add the pork and brown. Cook about 4 minutes on each side, until they are firm to the touch. Elise has a great method of checking meat doneness! Pressure test, anyone? Turn the heat down if it’s getting too brown.
3. Take the pork out to a warmed plate and cover with foil or put in a warm place. Discard the fat from the pan.
4. Add the broth, apricots, half the gastrique, and meat glaze (if using), turn heat to high, and simmer while stirring to dissolve everything. Simmer until the mixture is lightly syrupy. Add more gastrique if it needs to be sweeter. Whisk the cold butter in until it’s emulsified. Don’t boil the sauce!
5. Arrange the pork rounds on plates and spoon the sauce and apricots over the top. Garnish with parsley if you wish.
1/4 cup sugar
1/2 cup red wine vinegar
-Melt 1/4 cup sugar over medium heat, stirring constantly so it doesn’t burn. You can also add a splash of water to help the sugar heat more evenly, but it will take a bit longer, as the water must evaporate before the sugar can start to brown. The sugar will turn golden brown then red. As soon as it’s red, add 1/2 cup wine vinegar (I might have even used apple cider vinegar…but I think red wine would go better), standing away from it so you don’t get burned. Stir the mixture until the sugar re-dissolves. Makes about 1/4 cup.
*All I had was dried apricots, and because they were dried, they were much sweeter than fresh apricots. I would recommend fresh fruit if possible!!!! If you only have dried apricots like I did, I might soak them in some warm water first to dilute them a bit. Peterson also says that you can use almost any dried or fresh fruit- I think cherries or peach would be great, or even just peach/cherry jam*