Roast Pork Tenderloin With Pears And Dried Apricots Recipes

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ROAST PORK TENDERLOIN WITH PEARS AND DRIED APRICOTS



Roast Pork Tenderloin with Pears and Dried Apricots image

Categories     Fruit     Pork     Roast     Dinner     Dried Fruit     Pear     Apricot     Meat     Pork Tenderloin     Fall     Winter     Anniversary     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 10

1/4 cup (1/2 stick) unsalted butter
4 teaspoonsRas el Hanout
5 ripe pears, peeled, cored, each cut into 6 wedges
3 tablespoons olive oil
1 onion, chopped
9 ounces dried apricots, soaked in warm water 30 minutes, drained, chopped (about 2 cups)
1 1/2 cups canned beef broth
1/4 cup honey
2 1-pound pork tenderloins
1/2 cup slivered almonds (about 4 ounces), toasted

Steps:

  • Preheat oven to 425°F. Melt butter in heavy large pot over medium-high heat. Add 2 teaspoons ras el hanout and stir 1 minute. Add pears and sauté until tender, stirring occasionally, about 4 minutes. Transfer pears to plate.
  • Heat 1 tablespoon oil in same pot over medium heat. Add onion and apricots. Sauté until onion begins to soften, about 3 minutes. Add broth and honey. Simmer until sauce thickens slightly, about 8 minutes. Return pears to pot. Remove from heat. (Sauce can be made 2 hours ahead. 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. Transfer pork to roasting pan. Roast until meat thermometer inserted into center of pork registers 155°F, about 30 minutes. Transfer pork to cutting board. Let stand 10 minutes.
  • Meanwhile, reheat sauce over medium heat, stirring constantly. Cut pork crosswise into 1/2-inch-thick slices. Divide pork among 6 plates. Spoon sauce and pears over pork. Sprinkle with almonds.

ROAST PORK TENDERLOIN WITH FRESH AND DRIED FRUIT



Roast Pork Tenderloin with Fresh and Dried Fruit image

Provided by Gemma Sanita Sciabica

Categories     Fruit     Pork     Roast     Quick & Easy     Dried Fruit     Anniversary     Family Reunion     Potluck     Bon Appétit     California

Yield Makes 6 servings

Number Of Ingredients 9

2 1-pound pork tenderloins
2 1/2 teaspoons chopped fresh rosemary, divided
2 tablespoons olive oil
4 large shallots, chopped
3/4 cup diced dried apples
1/4 pound kumquats, quartered, seeded
1/2 cup fresh cranberries or frozen, thawed
1 1/2 cups low-salt chicken broth
1/2 cup dry white wine

Steps:

  • Preheat oven to 375°F. Sprinkle pork with 2 teaspoons rosemary, salt, and pepper. Heat oil in heavy large ovenproof skillet over medium-high heat. Add pork (cut to fit, if necessary) and sauté until brown, turning occasionally, about 10 minutes. Using tongs, transfer pork to plate. Add shallots to skillet and sauté until brown, about 4 minutes. Add apples, kumquats, and cranberries; stir until fruit mixture is heated through, about 1 minute. Add broth, wine, and remaining 1/2 teaspoon rosemary. Boil 1 minute. Return pork and any juices to skillet, turning to coat with sauce.
  • Place skillet in oven and roast pork until thermometer inserted into center registers 145°F to 150°F, about 25 minutes. 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.

HERB-ROASTED PORK TENDERLOIN WITH PEARS



Herb-Roasted Pork Tenderloin with Pears image

Caramelized seasonal fruit and fresh thyme give allure to an all-American staple.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 35m

Number Of Ingredients 6

2 pork tenderloins (about 1 1/2 pounds total), excess fat and silver skin removed
2 garlic cloves, thinly sliced
1 tablespoon fresh thyme, minced
Coarse salt and ground pepper
1 tablespoon olive oil
4 Bartlett pears, quartered and cored

Steps:

  • Preheat oven to 475 degrees. With a paring knife, cut 10 small slits in each tenderloin. Stuff slits with garlic and thyme; season pork with salt and pepper. In a large ovenproof skillet, heat oil over medium. Add pork, and cook, turning occasionally, until golden brown on all sides, about 10 minutes.
  • Add pears to skillet. Transfer to oven, and cook, tossing pears once, until an instant-read thermometer inserted in thickest part of pork registers 145 degrees, about 10 minutes. Transfer pork and pears to a platter; let rest 5 minutes. Season pan juices with salt and pepper, and pour into a gravy boat or small bowl. Slice pork, and serve with pears and pan juices.

Nutrition Facts : Calories 317 g, Fat 9 g, Fiber 5 g, Protein 34 g

APRICOT PORK TENDERLOIN



Apricot Pork Tenderloin image

The only way to cook tenderloin. The apricot preserves are a perfect marriage with pork. Sweet without being too sweet! A family favorite!

Provided by Hope

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 55m

Yield 6

Number Of Ingredients 8

2 pounds pork tenderloin
¼ cup softened butter
salt and pepper to taste
1 teaspoon ground thyme
2 teaspoons garlic powder
1 (18 ounce) jar apricot preserves
2 tablespoons honey, or to taste
¼ cup dry sherry

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Spread butter all over the pork tenderloin. Season with salt, pepper, and thyme. Combine garlic powder, apricot preserves, honey, and sherry in a separate bowl.
  • Roast the pork in the preheated oven for 30 to 40 minutes. Remove the pork from the oven and brush with the apricot sauce. Return the pork to the oven. Continue roasting, basting occasionally with the remaining sauce, until the pork is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 439.7 calories, Carbohydrate 62.9 g, Cholesterol 85.7 mg, Fat 11.4 g, Fiber 0.4 g, Protein 24.2 g, SaturatedFat 6.1 g, Sodium 200 mg, Sugar 42.9 g

ROAST PORK LOIN WITH PEARS AND CRANBERRIES



Roast Pork Loin with Pears and Cranberries image

Provided by Food Network Kitchen

Time 1h55m

Yield 6 Servings

Number Of Ingredients 11

2½ to 3 pounds pork loin, trimmed
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
4 tablespoons chilled unsalted butter
3 ripe Anjou pears, quartered and cored
2 medium onions, diced (about 3 cups)
2 teaspoons finely chopped fresh rosemary
½ cup dry white wine
2 cups low-sodium chicken broth
¼ cup dried cranberries
3 tablespoons grainy mustard

Steps:

  • 1. Position an oven rack in the center of the oven and preheat to 375°F. Pat the pork loin dry and sprinkle generously with salt and pepper. Add olive oil to a large oven-proof skillet and heat over medium-high heat. When very hot, add the pork and brown on all sides, about 8 minutes. Transfer to a platter.
  • 2. Adjust the heat to medium and add 2 tablespoons of the butter. Add the pear wedges in a single layer and cook, turning once, until the pears are tender and begin to brown slightly, about 5 minutes. Transfer to the platter with the pork.
  • 3. Stir the onions and rosemary into the skillet and cook until the onions begin to soften, about 5 minutes. Add the wine and cook until reduced by half, scraping up any brown bits on the bottom of the pan. Add the chicken broth and bring to a simmer. Place the pork back in the skillet and spoon the pears around the pork. Roast until an instant-read thermometer inserted into the thickest part registers 140°F, about 50 minutes. Transfer the pork to a cutting board; let rest at least 20 minutes while you make the pan sauce. Transfer the pears to a large platter.
  • 4. Place the skillet over high heat and reduce the broth by half, about 6 minutes. Add the cranberries and mustard to the skillet; continue to cook until the mixture begins to thicken, about 5 more minutes. Whisk in the remaining 2 tablespoons butter and season with salt and pepper to taste. Slice the pork and serve with the sauce.

PORK TENDERLOIN WITH APRICOT-FENNEL RAGOUT



Pork Tenderloin with Apricot-Fennel Ragout image

Pork tenderloin is flavored with grainy and Dijon mustards, then roasted with apricots,shallots, fennel, and cognac. Servewith our Herbed Wild Rice and Roasted Squash Wedges.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 13

3 tablespoons grainy mustard
2 tablespoons Dijon mustard
Salt and freshly ground pepper
Two 12-ounce pork tenderloins, tied with twine
1/2 cup breadcrumbs
3 tablespoons vegetable oil
1 tablespoon unsalted butter
4 large (or 8 medium) shallots, ends trimmed, peeled, and quartered
1 small fennel bulb, greens trimmed, cut into thin slices
1 1/2 cups homemade or low-sodium canned chicken stock
12 dried apricots
1/4 cup cognac
1 teaspoon fresh thyme, plus more for garnish

Steps:

  • Heat oven to 400 degrees. Combine mustards. Salt and pepper the pork; rub with mustards; sprinkle with breadcrumbs. Pat coating. Set aside.
  • Heat a large heavy skillet over medium-high heat. Add 2 tablespoons oil. Sear pork, turning, until brown on all sides, about 5 minutes. Remove from pan; set aside. Add remaining oil and butter to pan. Add shallots and fennel. Cook until tender, about 5 minutes. Add 1/2 cup stock; cook until liquid evaporates, 1 to 2 minutes.
  • Return pork to pan; add apricots, 1/2 cup stock, and cognac. Roast in oven, stirring vegetables, until pork registers 160 degrees, about 20 minutes. Transfer pork to a cutting board; place pan over medium-low heat. Add remaining stock and thyme; stir, loosening brown bits from bottom. Simmer 5 minutes. Season with salt and pepper; slice pork. Serve with vegetables and sauce. Garnish with thyme.

ROAST PORK TENDERLOIN WITH PEARS AND DRIED APRICOTS



Roast Pork Tenderloin With Pears and Dried Apricots image

Posted for ZWT6: Middle East. Adapted from Bon Appetit. I can't wait to try this! Ras el hanout can be homemade using spices you probably already have on hand, I use Recipe #262189. Note: The sauce can be made 2 hours ahead of time. If you do this, let it stand at room temp until ready to make the rest of the recipe. Prep time does not include 30 minutes of soaking dried apricots.

Provided by noway

Categories     < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

1/4 cup unsalted butter
4 teaspoons ras el hanout spice mix
5 ripe pears, peeled, cored, each cut into 6 wedges
3 tablespoons olive oil
1 onion, chopped
9 ounces dried apricots, soaked in warm water 30 minutes, drained, chopped
1 1/2 cups beef broth
1/4 cup honey
2 lbs pork tenderloin
1/2 cup slivered almonds, toasted

Steps:

  • Preheat oven to 425°F
  • Melt butter in large pot over medium-high heat. Add 2 teaspoons ras el hanout and stir for 1 minute.
  • Add pears and sauté until tender, stirring occasionally, about 4 minutes. Transfer pears to plate.
  • Heat 1 tablespoon oil in same pot over medium heat. Add onion and apricots. Sauté until onion begins to soften, about 3 minutes.
  • Add beef broth and honey.
  • Simmer until sauce thickens slightly, about 8 minutes. Return pears to pot and remove from heat.
  • Mix remaining 2 tablespoons oil and 2 teaspoons ras el hanout in small bowl to blend. Rub mixture all over pork tenderloins.
  • Transfer pork to roasting pan. Roast until meat thermometer inserted into center of pork registers 155°F, about 30 minutes. Transfer pork to cutting board. Let stand 10 minutes.
  • Meanwhile, reheat sauce over medium heat, stirring constantly. Cut pork crosswise into 1/2-inch-thick slices.
  • Divide pork among 6 plates. Spoon sauce and pears over pork. Sprinkle with almonds.

Nutrition Facts : Calories 627.5, Fat 27.8, SaturatedFat 9, Cholesterol 120.3, Sodium 225.6, Carbohydrate 64.8, Fiber 8.9, Sugar 50.4, Protein 35.8

ROAST PORK TENDERLOIN WITH PEARL ONIONS



Roast Pork Tenderloin With Pearl Onions image

Provided by Pierre Franey

Categories     dinner, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 9

2 whole boneless, very lean pork tenderloins, about 1 1/2 pounds
Salt and freshly ground pepper to taste
2 tablespoons vegetable oil
1 teaspoon cumin
2 teaspoons fresh chopped rosemary, or 1 teaspoon dried
1 bay leaf
12 pearl onions or small peeled white onions
8 small waxy red potatoes, peeled
1/4 cup chicken broth, fresh or canned

Steps:

  • Preheat oven to 425 degrees.
  • Sprinkle tenderloins with salt and pepper.
  • Put the tenderloins in a small roasting pan large enough to hold them side by side, and brush with oil. Sprinkle evenly with cumin and rosemary. Add bay leaf. Cook the pork over medium heat on top of the stove, turning so the pieces are lightly browned all over. Put in the oven.
  • Meanwhile, put the onions and potatoes in a saucepan. Cover with water and salt to taste. Bring to a boil and simmer 5 minutes. Drain well.
  • Scatter the onions and potatoes around the meat. Turn the pork, and continue baking 30 minutes, basting once in a while.
  • Drain fat from the pan, and discard bay leaf. Add chicken broth, return to the oven, and bake 5 minutes more.
  • Remove from oven, and cut pork crosswise into slices. Sprinkle with parsley, and serve immediately with onions, potatoes and pan gravy.

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  • Preheat oven to 425°F. Melt butter in heavy large pot over medium-high heat. Add 2 teaspoons ras el hanout and stir 1 minute. Add pears and sauté until tender, stirring occasionally, about 4 minutes. Transfer pears to plate.
  • Heat 1 tablespoon oil in same pot over medium heat. Add onion and apricots. Sauté until onion begins to soften, about 3 minutes. Add broth and honey. Simmer until sauce thickens slightly, about 8 minutes. Return pears to pot. Remove from heat. DO AHEAD Sauce can be made 2 hours ahead. 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. Transfer pork to roasting pan. Roast until meat thermometer inserted into center of pork registers 155°F, about 30 minutes. Transfer pork to cutting board. Let stand 10 minutes.
  • Meanwhile, reheat sauce over medium heat, stirring constantly. Cut pork crosswise into 1/2-inch-thick slices. Divide pork among 6 plates. Spoon sauce and pears over pork. Sprinkle with almonds.


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