Wendy's TipsFor an ethnic ramp up; try using lamb loin instead of pork. The distinct flavor of lamb is perfectly balanced with the bold spices and the sweetness of the dried fruit. Adjust cooking time accordingly as lamb will take a little longer to cook.
with Apricot Port Wine Sauce
Serves 6
IngredientsFor Moroccan Spice Rub
1 tablespoon Cumin
½ teaspoon dried thyme leaves
½ teaspoon ginger powder
½ teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon cinnamon
¼ teaspoon ground star of anise
1 teaspoon brown sugar
For tenderloin and sauce
2.5 lbs pork tenderloins (2 medium loins)
4 tablespoons olive oil – divided
2 tablespoons butter – divided
1/3 cup onion chopped
3 tablespoons garlic chopped
1 cup chopped apricots
½ cup dried cranberries
1 ½ cups port wine – porto tawny
1 cup chicken broth – plus 3 tablespoons
1 teaspoon thyme leaves
½ teaspoon sea salt
¼ teaspoon black pepper
½ teaspoon corn starch - optional
fresh parsley leaves chopped
Directions
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.
