Sauteed Pork Tenderloin with Apricots and Mustard

Name: Sauteed Pork Tenderloin with Apricots and Mustard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup all-purpose flour; 1 1/2 pounds pork tenderloin, sliced on the diagonal 1/2 inch thick; Salt; Freshly ground black pepper; 4 tablespoons unsalted butter; 1 medium shallot, finely chopped; 1 parsley sprig; 1 rosemary sprig; 1 thyme sprig; 1/4 teaspoon crushed red pepper; 1 cup dry white wine; 1/2 cup fresh orange juice; 2 tablespoons Dijon mustard; 1 tablespoon brown mustard; 1 cup cherry tomatoes, halved (6 ounces); 1/2 cup dried apricots, thinly sliced

Servings: persons

1/2 cup all-purpose flour
1 1/2 pounds pork tenderloin, sliced on the diagonal 1/2 inch thick
Salt
Freshly ground black pepper
4 tablespoons unsalted butter
1 medium shallot, finely chopped
1 parsley sprig
1 rosemary sprig
1 thyme sprig
1/4 teaspoon crushed red pepper
1 cup dry white wine
1/2 cup fresh orange juice
2 tablespoons Dijon mustard
1 tablespoon brown mustard
1 cup cherry tomatoes, halved (6 ounces)
1/2 cup dried apricots, thinly sliced

1
1.
2
Put the flour in a large bowl.
3
Season the pork with salt and black pepper and dredge in the flour; tap off the excess.
4
In a 12-inch skillet, melt 2 tablespoons of the butter.
5
Add half of the pork and cook over moderately high heat until golden brown all over, about 8 minutes.
6
Transfer to a plate and repeat with the remaining butter and pork.
7
Add the shallot, parsley, rosemary, thyme and crushed red pepperto the skillet and cook over moderate heat, stirring, until the shallot is softened, about 2 minutes.
8
Add the wine and simmer until reduced by half, about 3 minutes.
9
Add the orange juice, mustards, tomatoes, apricots and the pork and season with salt and black pepper.
10
Cover and simmer until the apricots are softened and the pork is cooked through, about 10 minutes.
11
Uncover and simmer until the sauce is slightly thickened, about 1 minute.

666

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup all-purpose flour, 1 1/2 pounds pork tenderloin, sliced on the diagonal 1/2 inch thick, Salt, Freshly ground black pepper, and more.

Yes, Sauteed Pork Tenderloin with Apricots and Mustard falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!