Served during our June, July, August shop events 

 

Ingredients

2 (1- to 1 1/2-pound each) pork tenderloins

1 teaspoon kosher salt

Freshly ground black pepper

Extra virgin olive oil

1/4 cup finely chopped shallots

1 cup chicken stock 

6 fresh sage leaves

1/4 cup apricot preserves ( we sell some of the best apricot preserves in the shop's pantry!)

1/4 cup apple cider vinegar 

1 tablespoon stone-ground Dijon mustard

1 tablespoon butter 

 

1. Preheat oven to 400F.

2. Pat the tenderloins dry with paper towels, and season all over with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the tenderloins and cook without moving until brown on the bottom, 3-5 minutes. Turn both tenderloins on their sides (I prop them up against each other), to allow the sides that are still white to brown; flip and repeat with the remaining side.

3. Remove the skillet from heat, transfer the tenderloins to a rimmed baking sheet, and roast until the pork reaches an internal temperature of 150F, anywhere from 10-20 minutes depending on the size of the tenderloins. Remove from the oven, place a large piece of heavy-duty aluminum foil over the top, and allow to rest while you make the pan sauce, about 10 minutes. Be sure to gently tuck the foil around the meat- it doesn't have to be tightly crimped. 

4. Place the skillet over medium heat. If it looks completely dry, add another tablespoon of olive oil. Add the shallots, and sauté until tender, 3-5 minutes. Add chicken stock and sage leaves, and bring to a simmer. Allow the broth to simmer for 3-4 minutes, scraping any browned bits of pork off the bottom of the skillet, until the liquid has reduced significantly. Add apricot preserves, vinegar, and mustard, and continue simmering 2-3 minutes until the sauce thickens slightly. Remove from heat, add butter, and remove sage leaves. Give the sauce a good whisk to incorporate the melted butter. 

5. Slice the pork tenderloins into 1/2 inch-thick slices, and serve with sauce drizzled on top. 

Serves 6 to 8

Recipe from Farmhouse Weekends, Menus For Relaxing Country Meals All Year Long by Melissa Bahen