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The earthy flavor of cumin-rubbed pork tenderloin is offset perfectly by a sweet apricot sauce. Coating the pork with a rub before cooking ensures delicious, spice-infused flavor in every bite.
2 teaspoons McCormick Gourmet™ Cumin, Ground
1 teaspoon McCormick Gourmet™ Garlic Powder, California
1 teaspoon McCormick Gourmet™ Paprika
1/2 teaspoon McCormick Gourmet™ Black Pepper, Cracked
1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
2 pork tenderloins, about 1 pound each
2 tablespoons olive oil
1/3 cup sweet sherry
1 cup Kitchen Basics® Original Chicken Stock
1 package (7 ounces) dried apricots, cut in half
2 tablespoons sugar
1/4 cup (1/2 stick) cold butter, cut into chunks
Preheat oven to 400°F. Mix cumin, garlic powder, paprika, pepper and sea salt in small bowl. Rub evenly over pork tenderloins.
Heat oil in large ovenproof skillet on medium-high heat. Add pork tenderloins; cook 3 minutes or until browned on all sides. Transfer skillet to oven. Roast 20 to 25 minutes or just until desired doneness. Remove from oven. Place on serving platter; keep warm.
Stir sherry into same skillet on medium heat, scraping browned bits from bottom of skillet. Stir in chicken stock, apricots and sugar. Bring to boil. Reduce heat to low; simmer about 5 minutes or until sauce is reduced by half. Stir in butter until melted and sauce is slightly thickened. Slice pork and serve with apricot mixture.
(Amount per serving)
My family was skeptical at first but it has become one of their favorite meals.
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