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This is an amazing spectrum of flavors. We're talking the tangy swig of mustard and the sweetness of apricot, combined together with delicious, tender pork tenderloin. Ellie Krieger, who wrote the new cookbook You Have It Made stopped by Tonia's Kitchen for her Pork Tenderloin with Mustard-Apricot sauce. She told Tonia you make the sauce first, then freeze it until the pork is done. It's an old-world recipe with a modern twist
This is an amazing spectrum of flavors. We're talking the tangy swig of mustard and the sweetness of apricot, combined together with delicious, tender pork tenderloin. Ellie Krieger, who wrote the new cookbook You Have It Made stopped by Tonia's Kitchen for her Pork Tenderloin with Mustard-Apricot sauce. She told Tonia you make the sauce first, then freeze it until the pork is done. It's an old-world recipe with a modern twist
FOR THE SAUCE:
1
TABLESPOON OLIVE OIL
1 SMALL ONION, CHOPPED
1 STALK CELERY,CHOPPED
1 MEDIUM CARROT,CHOPPED
1 MEDIUM PARNSIP, CHOPPED
1/4 TEASPOON SALT
1/4 TEASPOON FRESHLY GROUND BLACK PEPPER
1 LARGE CLOVE
GARLIC, MINCED
1 TABLESPOON CHOPPED FRESH SAGE OR THYME
1 BAY LEAF
1 1/2 TABLESPOONS ALL-PURPOSE FLOUR
1 1/2 CUPS LOW-SODIUM
CHICKEN BROTH
3/4 CUP APPLE CIDER (NOT APPLE JUICE)
1/4 CUP DRIED APRICOTS, CHOPPED
1
TABLESPOON WHOLE-GRAI N MUSTARD
FOR SERVING:
TWO 3/4-POUND PORK TENDERLOINS, TRIMMED OF FAT, SLICED INTO 1/2-lNCH MEDALLIONS
1/4 TEASPOON SALT
1/4 TEASPOON
FRESHLY GROUND BLACK PEPPER
1 TABLESPOON
OLIVE OIL
1. To make the sauce, heat the oil in a large saucepan over medium heat. Add the onion, celery, carrots, parsnip, 1/4 teaspoon each salt and pepper and cook, stirring occasionally until the vegetables are softened, about 8 mimutes. Add the garlic, sage or thyme and bay leaf. Stir 1 minute.
2. Add the flour and cook, stirring constantly for 1 minute. Then, stirring all the while, add the broth in a slow stream and then the apple cider, stirring until the flour is incorporated completely. Add the apricots and mustard, and simmer until thickened, 4 to 6 minutes. Remove the pot from the heat and discard the bay leaf. You can refrigerate or freeze the sauce at this stage.
3. To continue, season the pork with the 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Heat the 1 tablespoon of oil in a large skillet over high heat. Add half the pork and cook, turning once until it is browned on both sides, 4 minutes total. Transfer the meat to a plate and repeat with the remaining pork. Return all the meat to the skillet and add the sauce. Bring to a simmer, lower the heat to medium low, and cook until the pork is just blush in the center, about 3 minutes more.
