Caramelized Pork Tenderloin with Pecans and Apricots

The Illustrated Quick Cook

Caramelized Pork Tenderloin with Pecans and Apricots

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    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


    Prep: 10 min Total: 30 min (Quick)
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    • 1

      Rub the brown sugar all over the pork, then slice the pork crosswise into thick medallions.

    • 2

      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.

    • 3

      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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