|1-2 tsp brown sugar||handful of pecan halves and pieces|
|1½ lb (675 g) pork tenderloin (in one piece)||handful of dried apricots, halved|
|1 tbsp olive oil||splash of whiskey (optional)|
|1 tbsp butter||1 cup heavy whipping cream|
Rub the brown sugar all over the pork, then slice the pork crosswise into thick medallions.
Melt the butter in the oil in a frying pan over a medium-high heat. Brown the pork for 6-8 minutes, turning once, until golden on the outside and no longer pink inside. Add the pecans and apricots, and cook for a few more minutes.
Increase the heat to high, and add the whiskey. Let simmer for a couple of minutes until the smell of alcohol has disappeared. Reduce the heat to medium, stir in the cream, and let simmer for a few minutes longer. Serve hot with mashed potatoes.
This recipe would work just as well with turkey or chicken breast. Cook in 1 tablespoon of olive oil for 8 minutes until golden, then cook as per recipe above.
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