Pork Tenderloin with Apricot, Ginger and Pink Peppercorn Sauce

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F.

2. 2

   Pat the pork tenderloin dry with paper towels and season it all over with 6 g of salt and the black pepper.

3. 3

   Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the tenderloin for 2 to 3 minutes per side until evenly browned.

4. 4

   Transfer the skillet to the oven and roast the pork at 200 °C / 400 °F for 12 to 15 minutes, or until the thickest part reaches 63 °C / 145 °F. Remove the tenderloin, place it on a board, and let it rest for 8 minutes.

5. 5

   While the pork rests, return the skillet to medium heat. Add the remaining tablespoon of olive oil, the shallot, and the remaining pinch of salt, and cook for 2 minutes until softened.

6. 6

   Add the fresh ginger and garlic, and cook for 30 seconds, stirring, until fragrant but not overly browned.

7. 7

   Stir in the apricot jam, apple cider vinegar, chicken broth, and Dijon mustard. Mix well, scraping the bottom of the skillet to loosen the caramelized bits.

8. 8

   Add the pink peppercorns, fresh thyme, and dried apricots. Cook the sauce for 4 to 6 minutes over medium heat until slightly thickened and the apricots have softened.

9. 9

   Turn off the heat and whisk in the cold butter until the sauce looks glossy and lightly velvety.

10. 10

    Slice the pork tenderloin into medallions, return any resting juices to the sauce, and stir them in. Serve the medallions spooned with sauce and finish with chopped fresh parsley.