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!

Chili-Rubbed Pork Tenderloin (Sous Vide)

Happy President's Day!

Just took the Adorable Monster out for his morning jaunt and fed him his kibble (poor thing doesn't eat human food). I may hit the farmer's market this morning and maybe do a little shopping with some friends. Dinner is still up in the air—any suggestions?

Was thinking of maybe making mussels and fries. Yum yum yum.

In the meantime, here's one of my favorite sous vide recipes I've made using my Sous Vide Supreme—Chili-Rubbed Pork Tenderloin. This dish was inspired by the restaurant Salt's Cure in Los Anegeles, which does a killer chili-rubbed braised pork shoulder over stone ground grits. I decided to cook a version of it with pork tenderloin and cooked sous vide, although this recipe could easily be made with conventional cooking methods as well.

I served it with an Apple-Ginger Relish (recipe here) and over stone ground grits. It can be plated individually, or served family style as I did for New Year's Eve.

Chili-Rubbed Pork Tenderloin (Sous Vide)

Serves 2 people
Prep time: 15 minutes; Sous Vide Cooking Time: 2.5 hours
Gluten-free; dairy-free

Ingredients

1 pork tenderloin (cut into two pieces/logs)
2 tablespoons chili powder
2 pats of butter
salt and pepper
2 tablespoons grapeseed oil (for searing)

Directions

1. Fill the Sous Vide Supreme with water and preheat to 135-140 degrees, depending on desired degree of doneness (135 = medium rare and my preference, 140 = medium).

2. Meanwhile, rub the pork chops with the chili powder, salt, and pepper. Place each piece of pork tenderloin into a separate plastic bag with a pat of better. Vacuum seal both bags.

3. Once the Sous Vide Supreme has reached the proper temperature (hint—filling it up with hot water will help it heat up faster), place the pork tenderloin bags in the water bath, making sure that the meat is submerged and that the bags are not touching each other. Cook the pork tenderloin in the Sous Vide Supreme for about two hours to reach pasteurization (though it can stay in longer).

4. Remove the pork tenderloin from the Sous Vide Supreme and cut open the bags to remove the meat. In a saute pan, heat the grapeseed oil over medium-high heat. Quickly, sear the pork tenderloin on all sides until nicely caramelized (about 1 minute per side). Remove from the pan and allow to rest for 5 minutes before slicing.

5. To plate, layer the slices and top with the Apple-Ginger Relish. Enjoy!

Sous Vide Pork Tenderloin with Shallot-Apple Confit

Sous Vide Pork Tenderloin with Shallot-Apple Confit

This sous vide recipe combines pork tenderloin with a shallot-apple confit, in which the shallots are sauteed in rendered bacon fat, and then doused with sweet apple cider and a touch of sherry vinegar. The sauce is reduced until the shallots are tender and flavorful, perfectly complimenting the delicate pork.

If you don't yet own a Sous Vide Supreme, the sous vide machine for the home cook, then this recipe may be made conventionally by searing pork and then roasting it in the oven to preferred doneness. Finish it with the sauce.

Serve with Salt-Crusted Baby Potatoes and Kale with Currants & Pine Nuts

Sous Vide Pork Tenderloin with Apple-Bourbon Coulis

Sous Vide Pork Tenderloin with Apple-Bourbon Coulis

Divas, I'm still rocking out my Sous Vide Supreme, a sous vide machine for the home cook. It makes the best pork tenderloin on the planet Earth!

So last Sunday, the A-Girl, my frequent dining companion, came over for nosh and movie night. When she walked in the door, The Adorable Monster nearly lost his fur brain, crying and jumping for joy. He loves the A-Girl, and I think that the feeling is mutual.