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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.

Serves: 6


  • 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 tbsp chopped fresh parsley
  • 3 tbsp chopped fresh mint
  • 1 tsp ground cumin
  • 1 tsp freshly ground black pepper
  • 1 tbsp dried thyme
  • salt, to taste
  • 4 tbsp olive oil
  • 4 shallots, peeled and minced
  • 2 cups chicken stock
  • 2 bay leaves
  • 3 tbsp 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