Apricot Pork Tenderloin With Cranberry Black-pepper Sauce


1 tbsp Extra-virgin olive oil
1 Pork tenderloin (1 to 11/4 lbs)
16 Shallots
1 10 ounce Jar all-fruit apricot jam
1/2 cup Low-sodium canned chicken broth
1/2 tsp. Coarse salt
1 cup Fresh or frozen (thawed) cranberries
11/2 tbsp Red-wine vinegar
1/2 tsp. Pepper
1 tsp. Thyme


Meals Matter Favicon Meals Matter
View Full Recipe

Found Country:US image description
Back to top