Sun 20 Feb 2011
This new find from the January 2011 issue of Bon Appetit combines apricot preserves and miso to make a tangy and elegant sauce for pork tenderloin. The sauce, which is quick and easy to make, is brushed over the tenderloin before it goes into the oven and once while it is cooking.
While the pork is resting, add a little chicken stock to the sauce, reduce it and then spoon it over the sliced pork.
Miso paste is an all-natural ingredient that adds great depth of flavour to many dishes. It is available at most good supermarkets keeps for months in the fridge. To avoid additives and preservatives in this recipe, look for apricot jam or preserves that are all-natural. I used Greaves Pure Apricot Jam. I couldn’t find Champagne vinegar with no sulfites added, so I substituted Eden Organic Red Wine Vinegar and it worked fine. Also be sure to use an all-natural chicken stock, such as Imagine brand.
Nonstick vegetable oil spray
5 tablespoons apricot preserves
¼ cup red miso
¼ cup Champagne vinegar
2 teaspoons finely grated orange peel
1 large garlic clove, chopped
2 pork tenderloins (1 pound each)
½ cup low-salt chicken broth
Preheat oven to 425°F. Coat large rimmed baking sheet with oil spray. Combine preserves, miso, vinegar, orange peel, and garlic in small pot over medium heat. Cook until thickened, 1 to 2 minutes. Reserve.
Sprinkle pork with salt and pepper. Place on prepared baking sheet, tucking thin end under to ensure even cooking. Brush with 2 tablespoons apricot glaze; roast 12 to 15 minutes. Turn pork over with tongs and brush with 3 more tablespoons glaze. Continue to roast until instant-read thermometer inserted into center of pork registers 150°F, 8 to 10 minutes longer.
Transfer pork to cutting board, tent with foil, and let rest 10 minutes. Meanwhile, add chicken broth to remaining apricot glaze. Bring to simmer and cook until reduced to 2/3 cup sauce, about 5 minutes. Season with salt and pepper.
Slice pork crosswise into ½- to ¾- inch-thick slices and arrange on platter. Spoon sauce over and serve. Serves 6.
From the January 2011 issue of Bon Appetit