Pork with Chanterelles and Apricot Jam
Chanterelles and apricot jam in the same sauce? Yup, go ahead and raise that eyebrow. Then spoon it over pork tenderloin and watch that eyebrow drop. The mushrooms bring the earthiness, the jam adds a sly bit of sweetness, and the whole thing looks way fussier than it is. I won't tell if you don't.
Ingredients
- 1 1/2 pounds pork tenderloin, silver skin removed
- 2 garlic cloves, peeled and smashed
- salt and freshly ground black pepper
- 1 tablespoon (1/2 oz) unsalted butter
- 6 ounces fresh chanterelles, whole buttons, or large mushrooms, cut in half pole to pole
- 1/3 cup dry white wine
- 1/3 cup store-bought or homemade apricot jam
- 2/3 cup canned chicken broth or homemade chicken stock
- chopped fresh parsley, for garnish (optional)
Instructions
- Crank the oven to 350°F (175°C).
- Rub the 1 1/2 pounds pork tenderloin with 2 garlic cloves and salt and freshly ground black pepper. Let the meat rest while you cook the mushrooms.
- In a medium skillet over medium-high heat, melt the 1 tablespoon (1/2 oz) unsalted butter. When the butter is foamy, add the 6 ounces fresh chanterelles and cook until they release their water and the water evaporates, 7 to 10 minutes.
- Splash in the 1/3 cup dry white wine and continue cooking until it is mostly evaporated, 2 to 4 minutes more. There should be 2 to 3 tablespoons of liquid in the bottom of the skillet.
- Place the pork in a roasting pan and roast until just beginning to color, but not cooked through, about 20 minutes.
- Meanwhile, in a small saucepan over medium heat, combine the 1/3 cup store-bought or homemade apricot jam, 2/3 cup canned chicken broth or homemade chicken stock, and salt and pepper to taste. Bring to a gentle boil and cook until the jam dissolves and the sauce is viscous and slightly reduced, 7 to 8 minutes. Add the sauce to the mushrooms.
- Remove the pork from the oven and pour the mushroom sauce over it, then return it to the oven and cook until a thermometer inserted in the meat reads 145°F (63°C), 10 to 15 minutes more. Baste the pork with the sauce a few times to keep it moist.
- Remove the pork and let it rest for a few minutes, then place on a cutting board and slice.
- Place slices on a serving platter and cover with the chanterelle sauce. Garnish with chopped fresh parsley, if desired.
Nutrition
Serving: 1portion | Calories: 318kcal | Carbohydrates: 17g | Protein: 37g | Fat: 9g | Saturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 114mg | Fiber: 2g | Sugar: 9g