Fall cooking inspiration is hitting full force.
The summer is subsiding, but preserved summer fruit is still a great cooking option. Some dear friends sent us a Zingerman's care package with their award-winning Apricot Jam. I knew immediately that I had to pair this silky jam with with pork. The zesty, fruity flavors would perfectly complement the rich meat.
I love organic pork tenderloin, both because it's a lean and healthy source of protein, but also because it's mouthwateringly delicious. I rubbed the tenderloin with some blackened seasoning, fresh thyme, salt and pepper, then seared it on the stovetop, before roasting it in the oven.
After it had reached a perfect medium rare, I let it rest for a few minutes and then sliced it, topping it with a quick sauce I whipped up from the apricot jam and some apple cider vinegar. I served the sliced medallions of tender pork over stone ground grits (from Trader Joe's) made with the last of summer's fresh sweet corn and crumbled goat cheese. The resulting dish was fabulous.
Rich, sweet, tangy—very fall-like.
Roasted Pork Tenderloin with Apricot Sauce
Serves 2 people
Cooking time: about 30 minutes
1 pork tenderloin (about a pound)
1 tablespoon fresh thyme, stems removed
1 teaspoon blackened seasoning
2 tablespoons grapeseed or macadamia nut oil (for high heat cooking)
1/2 cup apricot jam
1 tablespoon apple cider vinegar
salt and freshly ground pepper
1. Preheat the oven to 425 degrees.
2. Rub the pork with the thyme and blackened seasoning and sprinkle generously with salt and pepper. Heat the oil over high heat in a pan that can transfer to the oven. Quickly sear the pork tenderloin on all sides.
3. Transfer the pan to the oven and roast the tenderloin for about 20 minutes for medium doneness (or until the internal temperature reaches 145 degrees Fahrenheit). Remove from the oven and allow to rest for 5 minutes.
3. Meanwhile, make the apricot sauce by adding the jam and apple cider vinegar to a small pan. Dilute the jam with a little water if needed to make a saucy texture, depending on the consistency of the jam. Warm the sauce gently over medium heat and check seasoning, adding a little more vinegar if it's too sweet.
4. To serve, slice the pork tenderloin into medallions and divide them between two places. Spoon the apricot sauce over the top. Enjoy!
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