Pork in Creamy Apricot Sauce
Ingredients
- 340 g thinly sliced pork tenderloin (3/4 pound)
- 60 g Flour (Plain) (1/2 cup)
- salt
- freshly ground black pepper
- 28 g butter (2T)
- 1 T oil
- 411 g canned apricots (in fruit juice, blended with the juice)
- 150 mL double cream
- chopped parsley (fresh, to garnish)
Method
1. Thinly slice the pork, cutting it diagonally across the grain. Put the flour on a plate and season well. Lightly coat the slices of meat in the flour.
2. Heat the butter and oil in a large frying pan until foaming, then add the slices of pork. Cook fro 3-4 minutes, until the meat is golden underneath; turn the slices over and cook for a further 3-4 minutes, until the meat is cooked through.
3. Remove the slices of meat from the pan and keep in a dish, covered with foil, in a warm oven while making the sauce.
4. To make the sauce, add the pureed apricots to the frying pan and cook fro 4-5 minutes until the volume has reduced by about half. Add the double cream and simmer gently for 2-3 minutes, until you reach the desired consistency. Take care not to boil the sauce, or the cream may curdle. Season to taste.
5. Arrange the meat on a warmed serving dish or individual plates and drizzle over the sauce. Garnish with parsley and serve with rice and mange tout.
Notes
SJ Note 4 June 2012: I didn't know Chris doesn't like apricots when I chose this recipe. Oops. He made and tried the sauce, but didn't like it. I liked the sauce, but I think following the method of breading and frying the pork and then using a brown gravy recipe would work best for us. Guess I'll have to rename the recipe, though.