BECAUSE FRUIT, VINEGAR, AND MEAT HAVE A NATURAL AFFINITY, this recipe pairs apricot preserves and Dijon mustard to turn an ordinary pork tenderloin into an impressive main course. Served with Three-Grain Risotto (page 65), it makes an easy yet elegant meal.
Recipe information
Yield
serves 4 to 6
Ingredients
Apricot-Dijon Glaze
Preparation
Step 1
Preheat the oven to 400˚F.
Step 2
Toss the onions with the olive oil and pour them into a 9 × 13-inch baking dish. Bake for 20 minutes.
Step 3
While the onions are baking, season the pork with the salt and pepper.
Step 4
Set the seasoned pork on top of the onions and cover the pork with the glaze. Pour the stock around the pork.
Step 5
Bake for 20 to 30 minutes, or until the pork reaches an internal temperature of 140˚F. Remove from the oven and let the pork rest for 10 minutes before serving.
Step 6
To serve, cut the pork into 1/2-inch to 1-inch slices and place 3 to 4 slices on each plate. Garnish with the onions and sauce from the bottom of the baking dish.
Apricot-Dijon Glaze
Step 7
In a small bowl, combine the preserves, Dijon mustard, whole-grain mustard, salt, black pepper, and cayenne.
