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Cumin-Rubbed Pork Tenderloin
with Apricots
with Apricots
Ingredients
| * | 2 teaspoons McCormick Gourmet Collection Ground Cumin |
| * | 1 teaspoon McCormick Gourmet Collection Garlic Powder |
| * | 1 teaspoon McCormick Gourmet Collection Paprika |
| * | 1/2 teaspoon McCormick Gourmet Collection Cracked Black Pepper |
| * | 1/2 teaspoon coarse sea salt |
| * | 2 pork tenderloins (about 1 1/2 to 2 pounds) |
| * | 2 tablespoons olive oil |
| * | 1/3 cup sweet sherry |
| * | 1 cup chicken broth |
| * | 1 package (7 ounces) dried apricots, cut in half |
| * | 2 tablespoons sugar |
| * | 1/4 cup (1/2 stick) cold butter, cut into chunks |
Instructions
| 1 | Mix cumin, garlic powder, paprika, pepper and sea salt in a small bowl. Rub evenly over pork tenderloins. |
| 2 | Heat oil in large ovenproof skillet on medium-high heat. Add pork tenderloins; cook 3 minutes or until browned on all sides. Transfer skillet to preheated 400F degree oven. Roast 20 to 25 minutes or just until desired doneness. Remove from the oven. Place on serving platter; keep warm. |
| 3 | Stir sherry into same skillet on medium heat, scraping browned bits from bottom of the skillet. Stir in broth, apricots and sugar. Bring to a boil; reduce heat and simmer about 5 minutes or until sauce is reduced by half. Stir in butter until melted and sauce is slightly thickened. Slice pork and serve with apricot sauce. |
Source
Recipe courtesy of McCormick & Company, Inc. For more recipes, visit www.mccormick.com.