Serves 2
Ingredients:
- 8 oz. mixed dried fruits (apricots, pears, apples, prunes, figs)
- ¾ cup port, divided
- ½ cup fresh squeezed orange juice
- 2 Tbsp. olive oil
- 1 lb. pork tenderloin, fully trimmed
- to taste sea salt and freshly ground black pepper
- 2 cups rich chicken stock (or beef stock if you prefer)
Instructions:
- In a small saucepan, combine the dried fruit, ¼ cup of the port, and the orange juice.
- Bring to a simmer over medium heat, reduce to lowest setting, and allow fruit to poach for 10-15 minutes until soft.
- Remove from heat and set aside.
- In a large, heavy skillet, heat oil over medium heat.
- Pat off any moisture on surface of pork with paper towels, and season tenderloin with sea salt and pepper.
- Place tenderloin in the skillet, and sear on all sides, turning often.
- Add poached fruit and liquid, bring to a simmer; cover and reduce heat to low.
- Cook for 10-15 minutes, until the pork is cooked to an internal temperature of 155° F. Use an instant-read meat thermometer for an accurate temperature reading.
- Remove tenderloin to a warmed platter, and cover loosely to retain warmth.
- Allow meat to rest 10 minutes before slicing.
- While the tenderloin is resting, increase heat under skillet to medium-high.
- Deglaze pan with remaining port, and whisk in stock.
- Bring to a boil, and reduce sauce until it is thickened, scraping bottom of skillet often while the sauce is reducing.
- Taste, and correct seasonings with additional sea salt and pepper if desired.
To serve: slice tenderloin at a 45° angle into ¼" slices, and divide between 2 plates. Spoon cooked fruit over the meat, and drizzle with the remaining sauce.
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