Herb Crusted Duroc Pork Tenderloin with Apricot Glaze
Herb Crusted Duroc Pork Tenderloin with Apricot Glaze
Directions
- In a bowl mix 2 tbsp olive oil, pepper, basil, sage, and parsley. Rub this mixture over the tenderloins place in a pan cover and refrigerate overnight for best flavor.
- Pre heat oven to 400 degrees F.
- Remove pork from refrigerator and let rest at room temperature for 8-10 minutes before cooking for best results.
- In a sauté pan add 1 tbsp olive oil over medium high heat. Caramelize tenderloins in pan then transfer to oven proof pan. Cook tenderloin until internal temperature reaches 150 degrees F.
- Remove from oven and allow to rest for 10 minutes before carving for juicer tenderloin. Carve and portion on four plates top with apricot glaze and serve.
Ingredients
- 2 Allegiance® Pork. Tenderloin, cleaned
- 1 tbsp Roma® Oil, Olive
- 1/2 tsp Magellan® sea salt
- 1/2 tsp Magellan® Black Pepper, ground
- 2 tbsp Peak Fresh Produce® Sage, chopped
- 2 tbsp Peak Fresh Produce® Basil, chopped
- 2 tbsp Peak Fresh Produce Parsley, chopped
- 12 oz Magellan® Apricot Glaze, (see recipe below)
Magellan® Apricot Glaze
Directions
- Heat olive oil over medium heat in a saucepan.
- Add apricots, onion, crushed chili, salt, pepper, and garlic and cook or 1-2 minutes.
- Pour in red wine and reduce by half.
- Pour in orange juice then whisk in sugar and green onion.
- Simmer for 20-30 minutes until glaze coats the back of a spoon.
Ingredients
- 1/2 cup Magellan® dried apricots, sliced
- 1/4 cup Piancone® red cooking wine
- 1 tsp Roma Garlic, chopped
- 1/2 cup Peak Fresh Produce® Onion(s), Green, chopped
- 1/4 cup Peak Fresh Produce® Onion(s), White, small dice
- 1/2 cup West Creek® Sugar, Granulated
- 2 cups Ascend® Juice, Orange 100%
- 1/2 tsp Magellan® crushed chili flakes
- 1/8 tsp Magellan® sea salt
- 1/8 tsp Magellan® Black Pepper, ground
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
