Caramelized pork tenderloin with pecans and apricots
How to make Caramelized pork tenderloin with pecans and apricots recipe - This recipe would work just as well with turkey or chicken breast. Cook in 1 tablespoon of olive oil for 8 minutes until golden, then cook as per recipe above. Filet de porc caramélisé aux pacanes et abricots recette
SERVES 4
1–2 tsp brown sugar
1½lb (675g) pork tenderloin (in one piece)
1 tbsp olive oil
1 tbsp butter
handful of pecan halves and pieces
handful of dried apricots, halved
splash of whiskey (optional)
1 cup heavy whipping cream
Method:
1 Rub the brown sugar all over the pork, then slice the pork crosswise into thick medallions.
2 Melt the butter in the oil in a frying pan over a medium-high heat. Brown the pork for 6–8 minutes, turning once, until golden on the outside and no longer pink inside. Add the pecans and apricots, and cook for a few more minutes.
3 Increase the heat to high, and add the whiskey. Let simmer for a couple of minutes until the smell of alcohol has disappeared. Reduce the heat to medium, stir in the cream, and let simmer for a few minutes longer. Serve hot with mashed potatoes.
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| Caramelized pork tenderloin with pecans and apricots |
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