Pork tenderloin gets cooked in a skillet and finished in the oven. Shallots, apricot jam and herby rosemary are simmered together for an easy pan sauce that makes this dinner sweet and savory.
Prep Time: 10 minutesminutes
Cook Time: 28 minutesminutes
Total Time: 40 minutesminutes
Servings: 4
Ingredients
1teaspoonKosher salt
½teaspoonground coriander
¼teaspoonground black pepper
1.5poundpork tenderloinsilverskin removed
2tablespoonscanola oil
4small shallots
¾cupchicken broth
½cupapricot jam
2sprigs rosemaryplus more for garnish
Instructions
Heat oven to 400ºF. Combine salt, coriander and black pepper. Rub all over tenderloin and let sit for a few minutes.
Heat in an oven-proof skillet over medium-high heat. Add tenderloin and cook, turning occasionally, until golden brown all over, about 8 minutes total. Add shallots and stir to coat with any oil in the pan. Transfer pan to the oven and cook until the internal temperature of the pork is 130ºF. Remove from oven, being careful of the hot pan handle. Transfer tenderloin to a cutting board and tent with foil.
Meanwhile over medium heat, add the chicken broth, apricot jam and rosemary to the shallots. Simmer until shallots are soft and mixture is saucy, 4 to 6 minutes. Slice tenderloin and serve with sauce. Garnish with rosemary if desired.