BECAUSE FRUIT, VINEGAR, AND MEAT HAVE A NATURAL AFFINITY, this recipe pairs apricot preserves and Dijon mustard to turn an ordinary pork tenderloin into an impressive main course. Served with Three-Grain Risotto (page 65), it makes an easy yet elegant meal.

　　

Ingredients

serves 4 to 6

　　2 medium yellow onions, thinly sliced

　　4 teaspoons extra-virgin olive oil

　　2 pounds pork tenderloin

　　2 teaspoons kosher salt

　　Freshly ground black pepper to taste

　　Apricot-Dijon Glaze (recipe follows)

　　1 cup Chicken Stock (page 230) or store-bought low-sodium chicken broth

　　

Apricot-Dijon Glaze

2/3 cup apricot preserves

　　2 tablespoons Dijon mustard

　　2 teaspoons whole-grain mustard

　　1/2 teaspoon kosher salt

　　1/4 teaspoon freshly ground black pepper

　　1/8 teaspoon cayenne pepper

　　(makes about 2/3 cup)

　　

Step 1

Preheat the oven to 400˚F.

　　

Step 2

Toss the onions with the olive oil and pour them into a 9 × 13-inch baking dish. Bake for 20 minutes.

　　

Step 3

While the onions are baking, season the pork with the salt and pepper.

　　

Step 4

Set the seasoned pork on top of the onions and cover the pork with the glaze. Pour the stock around the pork.

　　

Step 5

Bake for 20 to 30 minutes, or until the pork reaches an internal temperature of 140˚F. Remove from the oven and let the pork rest for 10 minutes before serving.

　　

Step 6

To serve, cut the pork into 1/2-inch to 1-inch slices and place 3 to 4 slices on each plate. Garnish with the onions and sauce from the bottom of the baking dish.

　　

Apricot-Dijon Glaze

Step 7

In a small bowl, combine the preserves, Dijon mustard, whole-grain mustard, salt, black pepper, and cayenne.

　　Pure Flavor