Friday, July 26, 2013

Honey & Spice Glazed Pork Tenderloin with Apricots

We had our grandparents over for dinner for the first time at the new place, and I made this pork tenderloin dish with apricots. I was very satisfied with this dinner! It looked impressive but was really easy and quick to make. I'm already excited to make it again, changing the fruit out with whatever's seasonal.

I had never cooked pork before, but Julia talks about all of her pork dishes all the time. (So she should post some recipes...) This dish has officially converted me to pork cooking because it was so delicious for such a simple and cheap meal. I got the pork tenderloins at Aldi for a good price, so the total cost was really low for feeding a group of people. I got home from work at 5:30 and dinner was on the table and looking good on one of Michelle's wedding present serving dishes by about 6:15!

  • ***Photos courtesy of Linda and her iPhone!!

Adapted from, where it's a grilled dish (Martha Stewart)

1 teaspoon coriander seed
1/2 teaspoon black peppercorns, plus freshly ground pepper for pork
3/4 cup honey
2 tablespoons cider vinegar
1/4 teaspoon sea salt, plus more for pork
1 organic pork tenderloin (1 1/4 pounds)
3 tablespoons olive oil, plus more for scallions and apricots
8 scallions
6 medium-ripe apricots (about 1 pound), halved and pitted 

1. Coarsely crush coriander seeds and peppercorns, using a mortar and pestal if you have one or something blunt and heavy if you don't. Toast in a small saucepan without oil over medium heat until fragrant and lightly browned, shaking pan occasionally,  for 1 to 2 minutes. Add honey, vinegar, and salt; cook until bubbling rapidly, about 3 minutes. Remove from heat and let stand 15 minutes; strain into a small dish (or don't strain it, I didn't).

2. Preheat oven to 350. Season pork with 1/2 teaspoon salt, and pepper to taste. Brush with 1 tablespoon oil; bake for about 30 minutes or until cooked through. Remove pork from oven; spoon 2 to 3 tablespoons of glaze over it. Let rest 10 minutes and slice before serving.

3. Meanwhile, saute the scallions with a tablespoon of olive oil until lightly charred and tender, about 3 minutes. Saute the apricots in batches with a little oil until they soften and look a little charred. Transfer to plates and drizzle glaze over each apricot half. Serve warm with pork and scallions.

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