Pork Tenderloin
Serves 6-8
Ingredients
2 1 ½ pound pork tenderloins, trimmed of all visible fat and silver skin removed
¼ cup Moroccan Spice Rub (recipe follows)
2 tablespoons olive oil
2 tablespoons butter
Preparation
Spread half of the spice rub on one tenderloin and, using your hands, massage it all over the tenderloin. When fully and evenly covered, wrap the tenderloin in cling film. Repeat with the second tenderloin. Allow the pork tenderloins to marinate in the refrigerator for 2 hours.
Bring the marinated tenderloins to room temperature on a counter. Preheat oven to 375° F.
Set a large, oven proof skillet over medium-high heat. Add olive oil and butter. Heat pan until the butter is melted, stirring to combine with the olive oil. Unwrap the tenderloins and pan sear the tenderloins together in the skillet until brown, about 4 to 6 minutes per side.
Place the skillet into the preheated oven and continue cooking the tenderloins for about 8 minutes until medium-rare, or until the internal temperature reaches 135° degrees. Remove from the oven and move to a cutting board. Tent with aluminum foil and allow to rest for 15 minutes. The internal temperature of the pork will continue to rise.
Prepare a pan sauce:
½ cup coarsely chopped apple-smoked bacon (about 6 to 8 slices) cooked until crisp, and drained on paper towels
3 cups chicken broth (low sodium)
1 cups dry white wine (Chardonnay works well)
¼ cup apricot/peach/passion fruit jelly
3 tablespoons unsalted butter
1 teaspoon fresh rosemary, minced
Return the skillet to the stove top and place over medium-high heat. Add the bacon, chicken broth, wine and jelly to the pan. Boil about 20 minutes until reduced to 1 ½ cups, scraping any browned bits from the pan. Strain the sauce into a small sauce pan and place over low heat. Add the butter 1 tablespoon at a time whisking until incorporated and sauce is smooth. Add the rosemary. Season with salt and pepper.
[Chef's Note: Sauce can be prepared in advance without incorporating the browned bits from the seared tenderloins. Cover and refrigerate. Reheat over medium heat until warmed through.]
Moroccan Spice Rub
