Tenderloin of Pork with Apricots and Prunes

1. 1

   For the pork:

2. 2

   Preheat the oven to 400F.

3. 3

   Season the pork with salt and pepper.

4. 4

   In a large skillet or saute pan, heat the oil over high heat until smoking and sear the tenderloins on all sides until golden brown.

5. 5

   Place in the oven in the skillet, or in a small baking pan, if the skillet is not ovenproof, and roast 15 to 20 minutes, until a meat thermometer inserted into the tenderloins reads 155F.

6. 6

   ; it will rise another 5 degrees as the meat rests.

7. 7

   Remove from the oven and allow to rest 10 minutes, reserving any juices that accumulate around the meat.

8. 8

   For the apricot and prune sauce:

9. 9

   In a small bowl, soak the dried fruit in the bourbon for 25 minutes.

10. 10

    Drain, reserving 1 to 2 tablespoons of the liquid.

11. 11

    Return the pan in which you seared the meat to medium-high heat and add the prunes, apricots, and reserved bourbon.

12. 12

    Bring to a boil and allow to boil 30 seconds while you deglaze the pan, scraping up any brown bits from the bottom of the pan.

13. 13

    Add the stocks, bring to a boil, and add the lemon peel.

14. 14

    Reduce the heat to medium and simmer until slightly thickened, about 8 minutes.

15. 15

    Stir in the butter and lemon juice and season with salt and pepper.

16. 16

    To serve:

17. 17

    Slice the pork about 1/2 inch thick and arrange on 4 warmed serving plates.

18. 18

    Spoon the sauce over the meat.

19. 19

    Variation:

20. 20

    Serve apricot and prune sauce with Roasted Duck.

* Per serving · 4 servings · Values may vary.