Apricot Pork Tenderloin with Cranberry Black-Pepper Sauce

Ingredients

Serves 4

  • 1 tablespoon extra-virgin olive oil
  • 1 pork tenderloin (1 to 1 1/4 pounds)
  • 16 shallots, peeled and halved lengthwise keeping root intact, plus 1/3 cup coarsely chopped shallots, for sauce (about 2)
  • 1 jar (10 ounces) all-fruit apricot jam
  • 1/2 cup low-sodium canned chicken broth
  • 1/2 teaspoon coarse salt
  • 1 cup fresh or frozen (thawed) cranberries
  • 1 1/2 tablespoons red-wine vinegar
  • 1/2 teaspoon freshly ground pepper
  • 1 teaspoon chopped fresh thyme, plus sprigs (optional), for garnish

Description

Return To Healthy Cranberry Menu.

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