Roast Pork Tenderloin with Apricot Mustard Reduction
Prep time
Cook time
Total time
A quick and easy roasted pork tenderloin. Pork is pretty lean and flavorless these days so kick up the flavor with a simple apricot and mustard reduction.
Author: www.whatsupbrock.com
Recipe type: Entree
Cuisine: American
Serves: 6
Ingredients
1 Pork Tenderloin
1 Small Jar of Apricot Preserves
1 Small Jar of Whole Grain Mustard
1 Small Shallot Minced
¼ Cup of Red Wine Vinegar
½ Cup of Chicken Stock
1 Tablespoon Fresh Grated Ginger
Salt
Pepper
Instructions
For Pork:
Pre-heat oven to 400 degrees
Tie off Pork Tenderloin with butchers string every couple inches
Season Pork Tenderloin with Salt and Pepper
In a heavy oven proof skillet (cast iron) brown Pork Tenderloin over medium high heat 2-4 min per side
When Pork Tenderloin has been browned on all sides move to pre-heated 400 degree oven.
Cook Pork Tenderloin in oven. Check every 20 minutes for internal temperature of 155 degrees
Remove Pork Tenderloin and tent with foil and let rest for 10 minutes
For Sauce:
In separate skillet sweat minced shallot in tablespoon of olive oil and or butter over medium heat
Add about a Cup of Apricot Preserve
Add about ¼ Cup of Whole Grain Mustard
Add ¼ Cup of Red Wine Vinegar
Add ½ Cup of Chicken Stock
Add Tablespoon of Fresh Grated Ginger or ½ Tablespoon of Dry Powdered Ginger
Mix ingredients in skillet and bring to easy boil
Reduce heat medium low and allow sauce to reduce by about ⅓ or ½
Slice rested Pork Tenderloin and server with Apricot Mustard Reduction
Recipe by What's Up Brock at http://www.whatsupbrock.com/roast-pork-tenderloin-with-apricot-mustard-reduction/