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.
15m
PREP TIME
35m
COOK TIME
298
CALORIES
12
INGREDIENTS
Servings: 8
Ingredients
- 2 teaspoons McCormick Gourmet™ Organic Ground Cumin
- 1 teaspoon McCormick Gourmet™ Organic Garlic Powder
- 1 teaspoon McCormick Gourmet™ Organic Paprika
- 1/2 teaspoon McCormick Gourmet™ Organic Cracked Black Pepper
- 1/2 teaspoon McCormick® Sea Salt Grinder
- 2 pork tenderloins, about 1 pound each
- 2 tablespoons olive oil
- 1/3 cup sweet sherry
- 1 cup 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
INSTRUCTIONS
- 1 Preheat oven to 400°F. Mix cumin, garlic powder, paprika, pepper and sea salt in small bowl. Rub evenly over pork tenderloins
- 2 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
- 3 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
