Reviews (1) Add Rating & Review 54 Ratings 5 star values: 9 4 star values: 10 3 star values: 18 2 star values: 12 1 star values: 5 Martha Stewart Member Rating: Unrated 12/14/2010 anyone skip the cognac on this? cognac grosses me out. (i'm not 12, by the way. just not a fan.)
Back to Pork Tenderloin with Apricot-Fennel Ragout All Reviews for Pork Tenderloin with Apricot-Fennel Ragout - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Pork Tenderloin with Apricot-Fennel Ragout Credit: Anna Williams Recipe Summary Servings: 4
Ingredients Ingredient Checklist 3 tablespoons grainy mustard 2 tablespoons Dijon mustard Salt and freshly ground pepper Two 12-ounce pork tenderloins, tied with twine 1/2 cup breadcrumbs 3 tablespoons vegetable oil 1 tablespoon unsalted butter 4 large (or 8 medium) shallots, ends trimmed, peeled, and quartered 1 small fennel bulb, greens trimmed, cut into thin slices 1 1/2 cups homemade or low-sodium canned chicken stock 12 dried apricots 1/4 cup cognac 1 teaspoon fresh thyme, plus more for garnish
Gallery Pork Tenderloin with Apricot-Fennel Ragout Credit: Anna Williams
Recipe Summary Servings: 4
Gallery
Pork Tenderloin with Apricot-Fennel Ragout Credit: Anna Williams
Pork Tenderloin with Apricot-Fennel Ragout
Credit: Anna Williams
Pork Tenderloin with Apricot-Fennel Ragout
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 3 tablespoons grainy mustard 2 tablespoons Dijon mustard Salt and freshly ground pepper Two 12-ounce pork tenderloins, tied with twine 1/2 cup breadcrumbs 3 tablespoons vegetable oil 1 tablespoon unsalted butter 4 large (or 8 medium) shallots, ends trimmed, peeled, and quartered 1 small fennel bulb, greens trimmed, cut into thin slices 1 1/2 cups homemade or low-sodium canned chicken stock 12 dried apricots 1/4 cup cognac 1 teaspoon fresh thyme, plus more for garnish
Directions
Heat oven to 400 degrees. Combine mustards. Salt and pepper the pork; rub with mustards; sprinkle with breadcrumbs. Pat coating. Set aside.
Heat a large heavy skillet over medium-high heat. Add 2 tablespoons oil. Sear pork, turning, until brown on all sides, about 5 minutes. Remove from pan; set aside. Add remaining oil and butter to pan. Add shallots and fennel. Cook until tender, about 5 minutes. Add 1/2 cup stock; cook until liquid evaporates, 1 to 2 minutes.
Return pork to pan; add apricots, 1/2 cup stock, and cognac. Roast in oven, stirring vegetables, until pork registers 160 degrees, about 20 minutes. Transfer pork to a cutting board; place pan over medium-low heat. Add remaining stock and thyme; stir, loosening brown bits from bottom. Simmer 5 minutes. Season with salt and pepper; slice pork. Serve with vegetables and sauce. Garnish with thyme.
Reviews (1)
Add Rating & Review 54 Ratings 5 star values: 9 4 star values: 10 3 star values: 18 2 star values: 12 1 star values: 5
Martha Stewart Member Rating: Unrated 12/14/2010 anyone skip the cognac on this? cognac grosses me out. (i'm not 12, by the way. just not a fan.)
Reviews (1)
Add Rating & Review 54 Ratings 5 star values: 9 4 star values: 10 3 star values: 18 2 star values: 12 1 star values: 5
Add Rating & Review
54 Ratings 5 star values: 9 4 star values: 10 3 star values: 18 2 star values: 12 1 star values: 5
54 Ratings 5 star values: 9 4 star values: 10 3 star values: 18 2 star values: 12 1 star values: 5
54 Ratings 5 star values: 9 4 star values: 10 3 star values: 18 2 star values: 12 1 star values: 5
5 star values: 9 4 star values: 10 3 star values: 18 2 star values: 12 1 star values: 5
Martha Stewart Member Rating: Unrated 12/14/2010 anyone skip the cognac on this? cognac grosses me out. (i'm not 12, by the way. just not a fan.)Martha Stewart Member
Rating: Unrated 12/14/2010
anyone skip the cognac on this? cognac grosses me out. (i’m not 12, by the way. just not a fan.)
Rating: Unrated
All Reviews for Pork Tenderloin with Apricot-Fennel Ragout
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pork Tenderloin with Apricot-Fennel Ragout
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
