- ½ cup all-purpose flour
- 1-½ lb. pork tenderloin, sliced on the diagonal 1/2 inch thick
- Salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- 1 medium shallot, finely chopped
- 1 parsley sprig
- 1 rosemary sprig
- 1 thyme sprig
- ¼ teaspoon crushed red pepper
- 1 cup dry white wine
- ½ cup fresh orange juice
- 2 tablespoons Dijon mustard
- 1 tablespoon brown mustard
- 1 cup cherry tomatoes, halved (6 ounces)
- ½ cup dried apricots, thinly sliced
Pork with fruit and mustard is one of the greatest combinations. I came up with this recipe as a foolproof way to “achieve it all” in a single pan.
Put the flour in a large bowl. Season the pork tenderloin with salt and black pepper and dredge in the flour; tap off the excess. In a 12-inch skillet, melt 2 tablespoons of the butter. Add half of the pork and cook over moderately high heat until golden brown all over, about 8 minutes. Transfer to a plate and repeat with the remaining butter and pork. Add the shallot, parsley, rosemary, thyme and crushed red pepper to the skillet and cook over moderate heat, stirring, until the shallot is softened, about 2 minutes. Add the wine and simmer until reduced by half, about 3 minutes. Add the orange juice, mustards, tomatoes, apricots and the pork and season with salt and black pepper. Cover and simmer until the apricots are softened and the pork tenderloin is cooked through, about 10 minutes. Uncover and simmer until the sauce is slightly thickened, about 1 minute.
SERVE WITH Roasted potatoes.