Recipe Details

Brandied Apricot Pork Tenderloin

Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4


Cook to 145 F with 3 minute rest


1 pound pork tenderloin
1 tablespoon olive oil
2 tablespoons butter
1 small fennel bulb, greens removed and cut into thin slices
1 small red onion, cut into 1/2-wide wedges
1 1/4 cups chicken broth, canned low-sodium
1/4 cup brandy, OR apple juice
16 Metiterranean apricots, dried
3 tablespoons raisins
1 tablespoon Dijon-style mustard

Cooking Directions

Heat oven to 425 degrees F. Heat oil in large ovenproof skillet over medium-high heat. Add pork and cook for 3-5 minutes or until surface is brown. Remove pork from skillet.

Melt butter in skillet. Add fennel and onion. Cook over medium heat for 4-5 minutes or until tender, stirring occasionally. Add 3/4 cup broth. Bring to a boil. Reduce heat; simmer for 2-3 minutes or until liquid is slightly reduced. Turn off heat. Stir in brandy, apricots and raisins.

Push vegetable mixture to edges of skillet. Place tenderloin in center; spread with mustard. Roast in heated oven for 20-27 minutes or until internal temperature reaches 145 degrees F. Transfer pork to cutting board and let rest 5 minutes. Loosely cover with foil.

Add remaining 1/2 cup broth to skillet with vegetable mixture. Bring to a boil. Reduce heat; simmer for 4-5 minutes or until liquid is absorbed, stirring occasionally.

Slice pork and transfer to a shallow platter. Spoon vegetable mixture on platter with pork.

Serves 4.

* Although the alcohol in the brandy evaporates during the roasting process, if your family does not care for the taste of brandy, substitute an equal amount of apple juice.

Cook’s Tip: To keep cleanup to a minimum, use the same skillet for both browning and roasting the pork tenderloin. If your skillet cannot withstand high oven temperatures, transfer the pork tenderloin and vegetable mixture to a 9x9-inch baking pan. After roasting, transfer the vegetable mixture back to the skillet and continue as directed in the recipe.

Serving Suggestions

This flavorful mélange of pork, apricots and fresh fennel would be delicious served over instant or larger-grained couscous.

Nutrition Information

Calories: 361 calories
Protein: 27 grams
Fat: 13 grams
Sodium: 230 milligrams
Cholesterol: 90 milligrams
Saturated Fat: 6 grams
Carbohydrates: 30 grams
Fiber: 4 grams

User Added Photos

Have you prepared this recipe? Upload a Photo. Photos must meet these file requirements:
File Size: 10mb or less
xx Dimensions (we will auto-scale)
File Types: Jpeg, Jpg, Gif, Png, Bmp, Tif

No community photos have been uploaded for this recipe.

Pork Social

Featured Video

Spice Rubbed Pork Loin BLT Sliders with Dijon Remoulade

About the Cut: Tenderloin

The tenderloin comes from the full pork loin. As the name indicates, the tenderloin is one of the most tender cuts of pork. Typically, pork tenderloin weighs between ¾ and 1 ½ pounds.

Read more about Tenderloin  Arrow
More recipes with Tenderloin  Arrow

About the Cooking Method: Roasting

COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.

Read more about Roasting  Arrow
More recipes with Roasting  Arrow

Featured Recipes

Tips and Tricks

Buying, Handling & Storage Tips

Sealed, prepacked fresh pork cuts can be kept in the refrigerator 2 to 4 days.  If you do plan on keeping the raw, fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer.

See more tips  View Recipe

Butcher's Tips

Pork tenderloin makes an elegant entrée for a small dinner party but also can be roasted or grilled whole for quick weeknight dinner. When sliced crosswise (like a loaf of French bread), the resulting medallions also may be sautéed.

See more tips  View Recipe

Rate this Recipe
My Rating * * * *
Review Title

Brandied Apricot Pork Tenderloin
by anonymous 11/16/2012
The best ever! My family who typically do not like "fancy things" absolutely loved this! It is a redo!