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Serves 6
To prepare the Moroccan Spice Rub combine ingredients in a small bowl, pressing out any lumps of brown sugar, set aside. Place tenderloins on a baking sheet or tray; pat dry with a paper towel. Rub the Moroccan spice mixture evenly over both tenderloins. Be sure the coating gets into all the crevices. Cover with plastic and refrigerate for 12 hours or overnight.
Pre heat oven to 375 degrees. In a large skillet (with a fitted lid for later!) heat 3 tablespoons olive oil and 1 tablespoon butter until bubbling; adjust the heat as to not burn the butter. To sear tenderloins place in ready skillet (if both don’t fit sear one at a time). Brown for 6-8 minutes, turning every few minutes for even searing. Place seared tenderloins on a baking sheet (set skillet aside for later use)and roast for 20-30 minutes; the tenderloin should register 150 degrees for pink or 170 degrees for well-done. Let pork rest for 10 min. before slicing.
As the tenderloin roasts, add 1 tablespoon olive oil and 1 tablespoon
butter to the same skillet used for searing, heat until bubbling. Add onion,
stir and sauté for several minutes. Add apricots, dried cranberries and
garlic, sauté an additional several minutes. Add port wine, stir
and scrape to deglaze the pan; simmer off alcohol for 3-4 minutes. Add
1 cup chicken broth, thyme leaves, salt and pepper. On low heat, simmer
covered for 10 minutes, stirring periodically. (Optional: To thicken sauce,
dissolve corn starch into 3 tablespoons of tepid broth and add to sauce).
Arrange sliced pork on a platter, pour sauce on top, and garnish with fresh
chopped parsley; serve immediately.