Apricot Pork Tenderloin with Cranberry Black Pepper Sauce

[Apricot Pork Tenderloin with Cranberry Black Pepper Sauce and Shallots/Red and Green Salad with Cranberry Vinaigrette]

In all it's crimson glory, I salute the cranberry tonight, featuring the festive fruit in both a side salad and main course.  Rich in antioxidants, this berry means business.  It can prevent heart disease and certain cancers. 
I love it's versatility as well as its numerous health benefits.  But this little beauty had me at hello.

From the Christmas diva herself, Martha brings us:

Apricot Pork Tenderloin with Cranberry Black Pepper Sauce

1 tbsp. 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 tsp. coarse salt
1 cup fresh or frozen (thawed) cranberries
1 1/2 tbsp. red wine vinegar
1/2 tsp. freshly ground black pepper
1 tsp. chopped fresh thyme, plus sprigs (optional), for garnish

Preheat oven to 425 degrees.  Heat oil in a large oven proof skillet over medium 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 a tablespoon of broth over shallots.  Transfer skillet to oven.  Roast, turning shallots occasionally, until instant-read thermometer inserted into centre of pork registers at 155 degrees, 30-35 minutes.

Remove skillet from oven, using tongs transfer pork and shallots to a plate.  Let pork rest (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 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.  Serves 4.

Per serving: 415 calories, 8 g fat, 83 mg cholesterol, 59 g carbohydrate, 397 mg sodium, 29 g protein, 3 g fibre

Red and Green Salad with Cranberry Vinaigrette

1 head frisée (about 5 ounces)
1 head red leaf lettuce ( about 10 ounces)
4 ounces baby spinach
1/2 cup fresh or frozen (thawed) cranberries
1 tbsp. raspberry vinegar
2 tsp. freshly squeezed lime juice
1 tsp. sugar
1/2 tsp. coarse salt
1/4 cup olive oil
3/4 cup dried cranberries
1 1/2 ounces Manchego cheese

Tear frisée and red leaf lettuce into bite sized pieces; combine with spinach in a large bowl and set aside.

In a blender combine cranberries, vinegar, lime juice sugar, salt and oil; purée until mixture is smooth

Sprinkle dried cranberries over salad greens in bowl; toss to combine.  Divide salad among serving plates.  using a vegetable peeler to shave thin slices, divide cheese among individual salads.  Serve with Cranberry vinaigrette on the side.  Serves 8.

Per serving: 140 calories, 9 g fat, 5 mg cholesterol, 15 g carbohydrate, 192 mg sodium, 3 g protein, 2 g fiber

Comments

[Ruth]

Oh...my....g-d!!! that looks absolutely gorgeous.

Thanks for sharing.