Roast Pork Tenderloin With Pears And Dried Apricots

Recipe Ingredients

1/4 cup	49g / 1.7oz	Unsalted butter - (1/2 stick)
4 teaspoons	20ml	Ras el Hanout - (see recipe)
5		Ripe pears - peeled, cored,
		And each cut into 6 wedges
3 tablespoons	45ml	Olive oil
1		Onion - chopped
9 oz	255g	Dried apricots - (abt 2 cups) - soaked in warm
		Water 30 minutes, drained, chopped
1 1/2 cups	355ml	Canned beef broth
1/4 cup	59ml	Honey
2		Pork tenderloins
1/2 cup	46g / 1.6oz	Slivered almonds - (abt 4 oz) - toasted

Recipe Instructions

Preheat oven to 425 degrees. Melt butter in heavy large pot over medium-high heat. Add 2 teaspoons Ras El Hanout and stir 1 minute. Add pears and saute until tender, stirring occasionally, about 4 minutes. Transfer pears to plate.

Heat 1 tablespoon oil in same pot over medium heat. Add onion and apricots. Saute until onion begins to soften, about 3 minutes. Add broth and honey. Simmer until sauce thickens slightly, about 8 minutes. Return pears to pot. Remove from heat. (Sauce can be made 2 hours ahead. Let stand at room temperature.)

Mix remaining 2 tablespoons oil and 2 teaspoons ras el hanout in small bowl to blend. Rub mixture all over pork tenderloins. Transfer pork to roasting pan. Roast until meat thermometer inserted into center of pork registers 155 degrees, about 30 minutes. Transfer pork to cutting board. Let stand 10 minutes.

Meanwhile, reheat sauce over medium heat, stirring constantly. Cut pork crosswise into 1/2-inch-thick slices. Divide pork among 6 plates. Spoon sauce and pears over pork. Sprinkle with almonds.

This recipe yields 6 servings.

Source:
Bon Appetit, January 2002

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