Recipes Wine pairings

Roast Pork Tenderloin with Apricot Whiskey Compote

January 8, 2009

Israeli Couscous
Pan steamed dino kale
Roast Pork Tenderloin
Apricot-Whiskey Compote

Serves 3-4 with appetizer or for light meal; serves 2 very generously

For the tenderloin & compote:
1 small to medium pork tenderloin, silver removed
1/4 medium yellow onion, diced
4 garlic cloves, thick slivers
1-2 tsp thyme
5-10 dried apricots, sliced
1/3 C whiskey or brandy
salt & pepper
olive oil

Preheat oven to 375. In a large oven safe pan, heat olive oil to medium high or high heat, without bringing to smoking point. Dress the pork tenderloin in salt & pepper, and sear on each side until golden. Shortly after beginning the pork, add the onion, garlic, thyme. Once pork is golden on all sides, add the apricot to the onion mixture and cook it all for 10-15 minutes depending on desired donenes (I prefer medium, medium well for pork tenderloin. It is the only cut of pork you can very safely cook less than 100% and not get sick).

Once pork is cooked to desired texture/flavor/temperature, remove it from the pan, and put the pan back on the stove. Deglaze the pan with the whiskey and let it all simmer together until the harsh alcohol smell is gone. You’re done when you let the pork rest a little and slice it up.

For the kale:
Using clean chunks of kale, a tsp of olive oil, and generous pepper (with some salt), dry sautee at medium heat in a nonstick pan, adding a few tablespoons of water towards the end to steam and soften the kale.

For the couscous:
1 C israeli couscous
2 T butter
1/4 C roasted, unsalted almonds
1 shallot, minced
1 cinnamon stick
2 medium bay leaves
1 1/4 C chicken stock (low sodium)
salt to taste

Melt the butter, adding the almonds when hot. Allow to cook for 1-2 minutes, until brightened (if has skin). Add the shallots and cook until golden. Add the couscous and allow to gain color, without burning (3-5 minutes), being sure to stir off and on through the whole process. Add the cinnamon stick and the bay leaves shortly after adding the couscous. Add some salt. Once couscous has colored, add the stock, bring to a boil, and steam/simmer low covered for about 10 minutes, until the couscous is still slippery but does not have a pool of liquid at the bottom. Voila!

Wine: Crazy as it sounds, I think a dry gewurztraminer would be great with the apricot-whiskey combo. Lazy Creek makes one for $26.

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  • Reply stephanie January 9, 2009 at 12:23 am

    if i ate pork (aside from bacon), i would totally eat this. it looks damn amazing!!

  • Reply Andy January 9, 2009 at 11:25 pm

    I do eat pork and I will eat this. Since our dear Stephanie does not eat pork I guess I will be eating pork for two. It will be a sacrifice for sure but it’s what I have to do for my country.

    That looks absolutely delicious.

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