Brandied Fruit Pork Tenderloin
Elevate your dinner table with this luxurious Brandied Fruit Pork Tenderloin, a dish that masterfully combines tender, juicy pork with a luscious medley of sweet and savory flavors. Perfectly seared pork tenderloins are roasted to perfection and bathed in a rich sauce featuring dried apricots, cherries, and a splash of brandy. Aromatics like shallots, garlic, and fresh rosemary infuse the dish with warmth, while a touch of honey and balsamic vinegar provide the perfect balance of sweetness and tang. Ideal for special occasions or an indulgent weeknight meal, this recipe is as elegant as it is easy to prepare. Serve it alongside creamy mashed potatoes or a crisp green salad for a restaurant-quality dining experience right at home.
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Recipe Information
Ingredients
- 2 pieces (about 1 pound each) pork tenderloin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 medium, finely chopped shallots
- 2 cloves, minced garlic
- 1 cup, chopped dried apricots
- 1 cup dried cherries
- 0.5 cup brandy
- 1 cup chicken broth
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1 teaspoon, chopped fresh rosemary
Instructions
Preheat the oven to 375°F (190°C).
Pat the pork tenderloins dry with a paper towel and season them with salt and black pepper on all sides.
In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the pork tenderloins for 2-3 minutes per side until golden brown. Remove the pork and set aside.
Reduce the heat to medium and add the unsalted butter to the skillet. Once melted, add the chopped shallots and garlic. Sauté for 2-3 minutes until fragrant and soft.
Stir in the dried apricots and dried cherries. Cook for 1 minute to coat them in the butter and shallot mixture.
Carefully pour in the brandy and stir, scraping any browned bits from the bottom of the skillet. Simmer for 2 minutes to let the alcohol cook off.
Add the chicken broth, honey, balsamic vinegar, and chopped fresh rosemary. Stir to combine.
Return the pork tenderloins to the skillet, spooning some of the sauce and fruit mixture over the top.
Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C) on a meat thermometer.
Once cooked, remove the skillet from the oven. Transfer the pork to a cutting board and loosely tent with foil to rest for 5-10 minutes.
While the pork rests, place the skillet with the fruit sauce back on the stovetop over medium heat. Simmer for 2-3 minutes to thicken slightly, if desired.
Slice the pork tenderloin into medallions and serve topped with the warm brandied fruit sauce. Enjoy!
Nutrition Facts
Calories |
2370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.0 g | 106% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 679 mg | 226% | |
| Sodium | 3655 mg | 159% | |
| Total Carbohydrate | 105.7 g | 38% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 77.7 g | ||
| Protein | 232.4 g | 465% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 180 mg | 14% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 5638 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
