Recipe by kyle martin
immaculate thanksgiving/christmas dinner
Top Review by Gay Gilmore
This would be a beautiful special occasion dinner, but tenderloins were on sale, so we had it on a week night. This recipe is so easy and quick it makes an ordinary Tuesday seem special. I loved the food and the combination of flavors. The only thing that I seemed to do wrong was the fruit sauce did not have enough liquid to it by the time I added it to the dish, so some of the fruit got a little crispy. Next time I will add a cup or two of water or apple juice to the fruit/brandy to make a more substantial sauce. Also I managed to cook the whole thing in a cast iron skillet that I browned the meat in and then went straight into the oven -- convenient.
- 118.29 ml brandy
- 118.29 ml water
- 29.58 ml powdered sugar
- 236.59 ml mixed dried fruit (prunes, apricots, raisins, cherries, dates and/or cranberries)
- 14.79 ml minced crystallized ginger
- 2 (680.38 g) pork tenderloin
- 14.79 ml herbes de provence
- 1.23 ml salt
- 1.23 ml fresh ground pepper
- 14.79 ml butter
- 5 medium apples, peeled,sliced 1/2 inch thick
Directions See How It's Made
- Heat oven to 500 degrees.
- In small saucepan, bring brandy, water, powdered sugar, dried fruit and ginger to a boil over medium-high heat.
- Reuce heat to low; simmer 5 to 7 minutes or until fruit is soft.
- Rub pork with herbes de provence; sprinkle wit salt and pepper.
- Melt butter in large oven-proof skillet over medium-high heat.
- Add pork; cook 5 to 7 minutes or until browned on all sides.
- Place pork in shllow roasting pan.
- Add apples to same skillet.
- Cook over medium heat 1 to 2 minutes or until apples are coated with butter.
- Add dried fruit mixture.
- Cook an additional 3 to 5 minutes or until apples are tender.
- Pour fruit sauce over pork.
- Bake 10 to 15 minutes or until internal temperature reches 150 degrees.
- Remove from oven; let stand 5 minutes.