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ROAST PORK TENDERLOIN
WITH PEARS AND DRIED APRICOTS
1/4 cup (½
stick) unsalted butter
4 tsp Ras el Hanout (see recipe-Moroccan spice blend)
5 ripe pears, peeled, cored, each cut into 6 wedges
3 tbsp olive oil
1 onion, chopped
9 ounces B&R Farms Dried Apricots, soaked in warm water 30 minutes,
drained, chopped (about 2 cups)
1 ½ cups canned beef broth
1/4 cup honey
2 1-pound pork tenderloins
½ cup slivered almonds (about 4 ounces), toasted
Preheat oven to 425
degrees. Melt butter in heavy large pot over medium-high heat. Add 2 tsp
ras el hanout and stir 1 minute. Add pears and saute until tender, stirring
occasionally, about 4 minutes. Transfer pears to plate.
Heat 1 tbsp oil in same pot over medium heat. Add onion and apricots.
Saute´ until onions begin 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 tbsp oil and 2 tsp ras el hanout in small bowl to blend.
Rub mixture all over pork tenderloins. Transfer port 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 ½ inch-think slices. Divide pork among 6 plates.
Spoon sauce and pears over pork. Sprinkle with almond
RAS EL HANOUT
2 tsp ground nutmeg
1 tsp salt
1 tsp ground ginger
3/4 tsp ground black pepper
½ tsp ground mace
½ tsp ground allspice
1/4 tsp ground cinnamon
1/4 tsp crush saffron threads
Mix all ingredients
in small bowl. (Can be made 1 week ahead. Store at room temperature.)
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