Tenderloin of Pork with Apricots
This recipe, a Haas family favorite for the winter months, is an excellent pairing with a younger, juicy Esprit de Beaucastel. The fruit of the apricots and the natural earthiness of the pork enhances the intense fruit and spicy, smoky flavors of the Esprit. Couscous is a delicious accompaniment.
- 3 lbs. pork tenderloin, cut into 1 in. cubes
- 1 lb. dried apricot halves
- 1 cup seedless raisins
- 2 cups dry red wine
- ½ cup red wine vinegar
- 3 tbsps chopped fresh parsley
- 3 tbsps chopped fresh mint
- 1 tsp ground cumin
- 1 tsp freshly ground black pepper
- 1 tbsp dried thyme
- salt, to taste
- 4 tbsps olive oil
- 4 shallots, peeled and minced
- 2 cups chicken stock
- 2 bay leaves
- 3 tbsps honey
- In a large bowl, combine pork, apricots, raisins, 1 1/2 cups wine, vinegar, parsley, mint, cumin, pepper, thyme, and salt to taste. Cover and marinate, refrigerated, for 4 hours. Stir occasionally.
- Remove pork and fruit from marinade, reserving marinade. Place fruit in a small bowl. Pat pork dry with paper towel.
- Heat olive oil in large skillet and saute meat, a few pieces at a time, until well browned. With a slotted spoon, transfer pork to a deep casserole.
- Drain oil from skillet, add shallots, and saute over medium heat for 5 minutes. Add reserved marinade and bring to a boil, scraping up any browned bits remaining in the skillet. Cook for several minutes, until slightly reduced, and add to the casserole.
- Preheat oven to 375F.
- Stir in apricots, raisins, remaining 1/2 cup of wine, chicken stock, bay leaves and honey; mix well. Set over medium heat, bring to a boil, cover, and set on the middle rack of the oven.
- Bake for 2 hours, or until meat is tender and sauce rich and thick.
Pairs With: Esprit de Tablas/Beaucastel, En Gobelet, Mourvedre