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Pork Tenderloin with Apricots

Yordanka KovachevaYordanka Kovacheva
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Nadia Galinova
Translated by
Nadia Galinova
Pork Tenderloin with Apricots
Image: Yordanka Kovacheva
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29/03/2022
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Preparation
15 min.
Cooking
40 min.
Тotal
55 min.
Servings
3
"We are boldly experimenting in the kitchen and the result is great - pork tenderloin with apricots"

Ingredients

  • pork tenderloin - 1 pc. (about 360 g)
  • onions - 1/2 onion
  • apricots - 5 pcs. (well ripened)
  • brown sugar - 2 tbsp. (or by taste)
  • butter - 2 tbsp.
  • olive oil - 4 tbsp.
  • black pepper - by taste
  • rosemary - 2 pinches (dried)
  • salt - by taste
measures

How to cook

Clean the whole pork tenderloin from the skins and excess fat on the surface. Rub it with black pepper and leave it at room temperature for 20 minutes.

If it is taken out of the fridge directly and you start cooking it, it will not be able to bake evenly, especially if it is thicker.

Meanwhile, heat the butter with a spoonful of olive oil and add the onion, which is cut into thin juliennes. Season with salt and leave it on low heat, until it softens well.

Remove the seeds and slice the apricots. Add them to the onion along with a little brown sugar. If they are not very juicy and do not release water, pour a little and cook, until they soft. You can also pour a little white wine or drip freshly squeezed lemon juice, to make the sauce slightly sour.

Remove from the heat and strain. To dilute, you can add water and a little olive oil.

Turn the oven on to 390°F (200°C).

Heat a non-stick pan over high heat. Drizzle it with olive oil and seal the pork tenderloin, until it aquires a golden color. At the end of baking, sprinkle it with fragrant rosemary.

Immediately transfer it into a baking pan lined with parchment paper, the edges of which protrude beyond it. Fold them inwards by sealing the meat, but without the paper touching it. Before closing it up, drizzle it with a little olive oil.

Put it in the oven immediately and bake it for 15 minutes. The time also depends on the thickness of the meat, so if it is thinner, reduce the time or if it is thicker - increase it.

In any case, do not worry, even if it remains slightly pink on the inside, it is not a problem, because it can then be cut into thick slices and baked in seconds on each side to become perfect.

Better that way than overcooking and drying out the pork.

It is important after removing the pork tenderloin from the oven to leave it for 7-8 minutes without touching the meat. This way its juices are preserved and it remains tender and juicy.

Serve it with the delicious apricot sauce and sprinkle it with coarse flaky Maldon salt. This creates a sweet and salty contrast in the pork tenderloin with apricots, which is very pleasant.

Enjoy your meal!

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