The unique combination of fruit and spices in this meat dish will wake up your taste buds and satisfy your protein needs for the day.
SERVES 4
• 1½-2 pounds pork tenderloin, cut in half lengthwise
• 2 tablespoons extra virgin olive oil
• ½ cup chopped white mushrooms
• 1 medium shallot, diced
• 2 garlic cloves, crushed
• ½ cup dried unsulfured apricots, chopped and soaked
• in water for thirty minutes
• ¼ cup dry white wine
• Freshly ground white pepper, to taste
1. Remove pork from refrigerator thirty minutes prior to cooking. Preheat oven to 350 degrees.
2. Heat 1 tablespoon of the oil in a cast iron skillet over medium heat. Add mushrooms and sauté for five minutes. Toss in shallot and garlic and continue to sauté for two minutes. Add apricots and wine. Scrape browned bits off bottom of skillet and stir. Bring to a quick boil, and then reduce heat to low. Simmer for five minutes, or until liquid has evaporated. Remove from heat.
3. Cool mixture for five minutes, then place in a food processor and puree until smooth. Spread mixture down the middle of one of the loin halves. Place the other half on top and tie every 2 inches with kitchen twine.
4. Add the remaining tablespoon of olive oil to a roasting pan. Place tied loin in pan and bake for fifteen minutes. Turn loin over and bake for an additional fifteen minutes. Remove from oven and tent with foil. Let rest for ten minutes.
