Reviews (2)        Add Rating & Review     18 Ratings   5 star values:        5    4 star values:        2    3 star values:        8    2 star values:        3    1 star values:        0                Martha Stewart Member     Rating: 5.0 stars       01/03/2020   I chose this recipe to use up some leftover cranberries. I was hoping it would be good, but it turned out amazingly delicious. My little girl actually picked up her plate and licked it! (Perhaps I should not admit that my "little girl" is 18 - lol). I didn't have shallots but a sweet onion worked great and because I didn't have a full jar of apricot jam, I supplemented with a little apple butter. Served with Martha's halved baked potatoes and some sauteed spinach. Comfort food for sure. I will definitely be making this again.         Martha Stewart Member     Rating: Unrated       04/07/2008   Totally delicious and easy to prepare. I seared the pork and shallots and then let the whole thing rest on the stove until 30 minutes before we were ready to eat. My guests loved the combination of the shallots, apricots,

Back to Apricot Pork Tenderloin with Cranberry Black-Pepper Sauce All Reviews for Apricot Pork Tenderloin with Cranberry Black-Pepper Sauce - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Apricot Pork Tenderloin with Cranberry Black-Pepper Sauce Credit: James Baigrie Recipe Summary Servings: 4

Ingredients Ingredient Checklist 1 tablespoon extra-virgin olive oil 1 pork tenderloin (1 to 1 1/4 pounds) 16 shallots, peeled and halved lengthwise, keeping root intact, plus 1/3 cup coarsely chopped shallots, for sauce (about 2) 1 jar (10 ounces) all-fruit apricot jam 1/2 cup low-sodium canned chicken broth 1/2 teaspoon coarse salt 1 cup fresh or frozen (thawed) cranberries 1 1/2 tablespoons red-wine vinegar 1/2 teaspoon freshly ground pepper 1 teaspoon chopped fresh thyme, plus sprigs (optional), for garnish

Gallery Apricot Pork Tenderloin with Cranberry Black-Pepper Sauce Credit: James Baigrie

Recipe Summary Servings: 4

Apricot Pork Tenderloin with Cranberry Black-Pepper Sauce      Credit: James Baigrie

Apricot Pork Tenderloin with Cranberry Black-Pepper Sauce

Credit: James Baigrie

Apricot Pork Tenderloin with Cranberry Black-Pepper Sauce

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 1 tablespoon extra-virgin olive oil 1 pork tenderloin (1 to 1 1/4 pounds) 16 shallots, peeled and halved lengthwise, keeping root intact, plus 1/3 cup coarsely chopped shallots, for sauce (about 2) 1 jar (10 ounces) all-fruit apricot jam 1/2 cup low-sodium canned chicken broth 1/2 teaspoon coarse salt 1 cup fresh or frozen (thawed) cranberries 1 1/2 tablespoons red-wine vinegar 1/2 teaspoon freshly ground pepper 1 teaspoon chopped fresh thyme, plus sprigs (optional), for garnish

Directions

Preheat oven to 425 degrees. Heat oil in a large ovenproof skillet over medium-high heat until hot but not smoking. Add pork and halved shallots to skillet. Brown pork on all sides, turning occasionally,6 to 8 minutes. Remove skillet from heat.

Brush pork in skillet with half the jam; drizzle 2 tablespoons broth over shallots. Transfer skillet to oven. Roast, turning shallots occasionally, until an instant-read thermometer inserted into center of pork registers 155 degrees, 30 to 35 minutes.

Remove skillet from oven. Using tongs, transfer pork and shallots to a plate. Let pork rest (it will continue to cook; temperature should reach 160 degrees).

Place skillet over medium-high heat; add remaining chopped shallots. Sprinkle with salt; add remaining jam and 6 tablespoons broth. Deglaze skillet, scraping up browned bits with a wooden spoon; add cranberries, vinegar, and pepper. Cook, stirring, until berries are juicy, about 5 minutes. Stir in chopped thyme.

Slice pork; divide among plates. Garnish with thyme sprigs, if desired. Serve with cranberry pan sauce and shallots.

Reviews (2)

 Add Rating & Review     18 Ratings   5 star values:        5    4 star values:        2    3 star values:        8    2 star values:        3    1 star values:        0        

   Martha Stewart Member     Rating: 5.0 stars       01/03/2020   I chose this recipe to use up some leftover cranberries. I was hoping it would be good, but it turned out amazingly delicious. My little girl actually picked up her plate and licked it! (Perhaps I should not admit that my "little girl" is 18 - lol). I didn't have shallots but a sweet onion worked great and because I didn't have a full jar of apricot jam, I supplemented with a little apple butter. Served with Martha's halved baked potatoes and some sauteed spinach. Comfort food for sure. I will definitely be making this again.         Martha Stewart Member     Rating: Unrated       04/07/2008   Totally delicious and easy to prepare. I seared the pork and shallots and then let the whole thing rest on the stove until 30 minutes before we were ready to eat. My guests loved the combination of the shallots, apricots,

Reviews (2)

Add Rating & Review     18 Ratings   5 star values:        5    4 star values:        2    3 star values:        8    2 star values:        3    1 star values:        0

Add Rating & Review

18 Ratings 5 star values: 5 4 star values: 2 3 star values: 8 2 star values: 3 1 star values: 0

18 Ratings 5 star values: 5 4 star values: 2 3 star values: 8 2 star values: 3 1 star values: 0

18 Ratings 5 star values: 5 4 star values: 2 3 star values: 8 2 star values: 3 1 star values: 0

  • 5 star values: 5 4 star values: 2 3 star values: 8 2 star values: 3 1 star values: 0

    Martha Stewart Member     Rating: 5.0 stars       01/03/2020   I chose this recipe to use up some leftover cranberries. I was hoping it would be good, but it turned out amazingly delicious. My little girl actually picked up her plate and licked it! (Perhaps I should not admit that my "little girl" is 18 - lol). I didn't have shallots but a sweet onion worked great and because I didn't have a full jar of apricot jam, I supplemented with a little apple butter. Served with Martha's halved baked potatoes and some sauteed spinach. Comfort food for sure. I will definitely be making this again.  

Martha Stewart Member     Rating: Unrated       04/07/2008   Totally delicious and easy to prepare. I seared the pork and shallots and then let the whole thing rest on the stove until 30 minutes before we were ready to eat. My guests loved the combination of the shallots, apricots,

    Martha Stewart Member

    Rating: 5.0 stars 01/03/2020

I chose this recipe to use up some leftover cranberries. I was hoping it would be good, but it turned out amazingly delicious. My little girl actually picked up her plate and licked it! (Perhaps I should not admit that my “little girl” is 18 - lol). I didn’t have shallots but a sweet onion worked great and because I didn’t have a full jar of apricot jam, I supplemented with a little apple butter. Served with Martha’s halved baked potatoes and some sauteed spinach. Comfort food for sure. I will definitely be making this again.

Rating: 5.0 stars

Rating: Unrated 04/07/2008

Totally delicious and easy to prepare. I seared the pork and shallots and then let the whole thing rest on the stove until 30 minutes before we were ready to eat. My guests loved the combination of the shallots, apricots,

Rating: Unrated

All Reviews for Apricot Pork Tenderloin with Cranberry Black-Pepper Sauce

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Apricot Pork Tenderloin with Cranberry Black-Pepper Sauce

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest