Pork Tenderloin with Fennel and Apricot Ragout
Main Dishes • French
Description
Pork tenderloin with fennel and apricot ragout
Ingredients
- Dijon Mustard 3 tablespoons
- Dijon Mustard 2 tablespoons
- Coarse Salt to taste
- Ground Black Pepper to taste
- Pork tenderloin 25 oz
- Breadcrumbs 2 cups
- Butter 1 tablespoon
- Vegetable Oil 3 tablespoons
- Shallot 8 pieces
- Fennel 1 head
- Dried Apricots 12 pieces
- Chicken Broth 1½ cups
- Cognac ¼ cup
- Chopped Sage Leaves 1 teaspoon
Step-by-Step Guide
Step 1
Preheat the oven to 390°F.
Step 2
In a small bowl, mix both mustards.
Step 3
Rub the meat with salt and pepper. Then coat with mustard and sprinkle with breadcrumbs.
Step 4
In a skillet, heat 2 tablespoons of vegetable oil over medium heat. Sear the meat for about 5 minutes, turning until golden brown. Transfer to a plate.
Step 5
Add the remaining vegetable oil and butter to the skillet. Cut the shallots into quarters and thinly slice the fennel. Add the vegetables to the skillet and sauté until softened, about 5 minutes. Pour in 0.5 cups of broth and let it evaporate for about 1–2 minutes.
Step 6
Return the meat to the skillet and add the dried apricots. Pour in 0.5 cups of broth and the cognac. Transfer to the oven, stirring occasionally, for about 20 minutes.
Step 7
Transfer the meat to a cutting board.
Step 8
Place the skillet with the vegetables over low heat. Pour in the remaining broth and add the thyme. Stir and cook for 5 minutes. Season with salt and pepper.
Step 9
Slice the meat and transfer it to a serving platter. Top with the ragout and serve.
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