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Rec: Roast Pork Tenderloin with Pears & Dried Apricots is one way to use some of those.

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Posted to Thread #28668 at 10:08 pm on May 2, 2016

* Exported for MasterCook 4 by Living Cookbook *

Roast Pork Tenderloin with Pears & Dried Apricots

Recipe By : Bon Appetit January 2002
Serving Size : Preparation Time: 0:00
Categories : Fruit Main Dish
Pork


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup (1/2 stick)unsalted butter
4 tsp Ras el Hanout, divided
5 ripe pears, peeled, cored, each cut into 6 wedges
3 Tbs olive oil, divided
1 onion, chopped
9 oz dried apricots, soaked in warm water
-- 30 minutes, drained, chopped (about 2 cups)
1 1/2 cups canned beef broth
1/4 cup honey
2 1-lb pork tenderloins
1/2 cup slivered almonds (about 4 oz), toasted
-----Ras el Hanout-----
2 tsp ground nutmeg
1 tsp salt
1 tsp ground ginger
3/4 tsp ground black pepper
1/2 tsp ground mace
1/2 tsp ground allspice
1/4 tsp ground cinnamon
1/4 tsp crushed saffron threads

1. Preheat oven to 425°F.

2. Melt butter in heavy large pot over medium-high heat. Add 2 teaspoons Ras
el Hanout and stir 1 minute. Add pears and sauté until tender, stirring
occasionally, about 4 minutes. Transfer pears to plate.

3. Heat 1 tablespoon oil in same pot over medium heat. Add onion and
apricots. Sauté until onion begins to soften, about 3 minutes. Add broth and
honey. Simmer until sauce thickens slightly, about 8 minutes. Return pears
to pot. Remove from heat. (Sauce can be made 2 hours ahead. Let stand at
room temperature.)

4. Mix remaining 2 tablespoons oil and 2 teaspoons Ras el Hanout in small
bowl to blend. Rub mixture all over pork tenderloins. Transfer pork to
roasting pan. Roast until meat thermometer inserted into center of pork
registers 155°F, about 30 minutes. Transfer pork to cutting board. Let stand
10 minutes.

5. Meanwhile, reheat sauce over medium heat, stirring constantly. Cut pork
crosswise into 1/2-inch-thick slices. Divide pork among 6 plates. Spoon
sauce and pears over pork. Sprinkle with almonds.

----- Ras el Hanout (makes about 2 1/2 tablespoons) -----

1. Literally "top of the shop," Ras el Hanout is a Moroccan spice blend that
can contain more than 20 ingredients. This streamlined version includes the
main spices of the traditional mixture.

2. Mix all ingredients in small bowl.

Cooking Tip: Ras el Hanout can be made 1 week ahead. Store airtight at room
temperature.

Recipe Source: Bon Appetit January 2002


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