Roasted Pork Tenderloin with Apricot Sauce

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.

Enjoy!

Roasted Pork Tenderloin with Apricot Sauce
Serves 2 people
Cooking time: about 30 minutes
Gluten-free; dairy-free

Ingredients
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

Directions
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!

Meatless Monday Features My Recipe for Apricot Cilantro Quinoa Pilaf

This week, Meatless Monday is featuring my recipe for Apricot Cilantro Quinoa Pilaf.

And my photograph graces their main page, too.

I love this recipe—it's quick (cooks up in less than half the time of rice pilaf), healthy, packed with protein, and flavorful. It's great on its own or as a side dish to any meal.

What a great way to start the week!

Here's the link to my recipe on Meatless Monday

Apricot Cilantro Quinoa Pilaf

Happy Monday!

It's a cloudy, rainy one here in to Los Angeles, but a change of pace is nice sometimes. What news do I have? Firstly, Meatless Monday is featuring my soup recipe from last week (which they are calling Orzo Spinach Soup), and my photograph is on their homepage. Love those guys.

And I'm halfway through my new book (quite an accomplishment I think).

Anyway, I've been cooking up a storm and have lots of great recipes waiting in the wings. But today, I'm writing up this one for Apricot Cilantro Quinoa Pilaf.

You see tons of rice pilaf recipes, but I love using quinoa instead. It's super high in protein and has a great nutty flavor. I used an organic tri-color quinoa blend from Trader Joe's that I just love! But any sort will work.

For this recipe, I combine apricots, cilantro, and toasted pumpkin seeds, giving it a little bit of a Middle Eastern flair. This dish is great on its own (lots of protein), as a side dish, or served with eggs for breakfast.

Apricot Cilantro Quinoa Pilaf
Serves 4 people
Cooking time: about 20 minutes
Vegan; gluten-free

Ingredients

• 1 cup quinoa
• 2 cups low sodium vegetable stock or water
• 1/4 cup dried apricots, chopped
• 1 shallot, peeled and chopped
• 1 tablespoon extra virgin olive oil
• 1/4 cup toasted pumpkin seeds
• 2 tablespoons fresh cilantro, chopped
• salt and freshly ground pepper
• lemon juice (optional)

Directions

1. Heat the olive oil over medium heat. Add the shallot and saute for a few minutes, until softened. 
2. Meanwhile, rinse the quinoa for 2 minutes under cold water.
3. Add the stock, quinoa, and apricots. Bring to a boil, then reduce to a simmer and cover. Cook for about 10 to 15 minutes (per quinoa package instructions). 
4. Once the quinoa has finished cooking, remove from heat and fold in the pumpkin seeds and cilantro. Season to taste with salt and freshly ground pepper. 
5. If desired, finish with a little fresh squeezed lemon juice and garnish with chopped cilantro. Enjoy!