Pork tenderloin with fennel and apricot ragout

4 servings

30 minutes

Pork tenderloin with fennel and apricot ragout is an exquisite dish of French cuisine that harmoniously combines tender meat with the caramelized notes of fennel and the sweetness of dried apricots. The French love to pair fruits with meat, creating a balance of flavors – here it is achieved through a play of textures and the subtle aroma of cognac. Mustard adds a piquancy to the pork, while the stewed vegetables reveal its juiciness. This dish is perfect for a cozy family dinner or festive gathering, impressing guests with its unusual yet refined taste. It is served with a glass of white wine that highlights the sweet notes of the ragout.

Energy value per serving

• Calories: 808.9
• Proteins: 46.8g
• Fats: 35.7g
• Carbohydrates: 73.8g

Ingredients

• Grainy mustard: 3 tbsp
• Dijon mustard: 2 tbsp
• Coarse salt: to taste
• Freshly ground black pepper: to taste
• Pork tenderloin: 700 g
• Crushed breadcrumbs: 2 glass
• Butter: 1 tbsp
• Vegetable oil: 3 tbsp
• Shallots: 8 pc
• Fennel: 1 pc
• Dried apricots: 12 pc
• Chicken broth: 1.5 glass
• Cognac: 0.3 glass
• Chopped fresh thyme: 1 tsp

Cooking steps

1. Preheat the oven to 200 degrees.

2. In a small bowl, mix both mustards.

3. Rub the meat with salt and pepper. Then with mustard and sprinkle with breadcrumbs.

   Required ingredients:

   • Coarse salt:  to taste
   • Freshly ground black pepper:  to taste
   • Grainy mustard: 3 tablespoons
   • Dijon mustard: 2 tablespoons
   • Crushed breadcrumbs: 2 glasss

4. Heat 2 tablespoons of vegetable oil in a pan over medium heat. Fry the meat for about 5 minutes, turning until browned. Transfer to a plate.

   Required ingredients:

   • Vegetable oil: 3 tablespoons
   • Pork tenderloin: 700 g

5. Add the remaining vegetable oil and butter to the pan. Cut the shallot into quarters and thinly slice the fennel. Add the vegetables to the pan and sauté until soft for about 5 minutes. Pour in 0.5 cup of broth and let it evaporate for about 1-2 minutes.

   Required ingredients:

   • Vegetable oil: 3 tablespoons
   • Butter: 1 tablespoon
   • Shallots: 8 pieces
   • Fennel: 1 piece
   • Chicken broth: 1.5 glass

6. Return the meat to the pan and add the dried apricots. Pour in 0.5 cup of broth and cognac. Send to the oven, stirring occasionally, for about 20 minutes.

   Required ingredients:

   • Dried apricots: 12 pieces
   • Chicken broth: 1.5 glass
   • Cognac: 0.3 glass

7. Transfer the meat to the board.

8. Place the pan with vegetables on low heat. Pour in the remaining broth and add thyme. Stir and cook for 5 minutes. Season with salt and pepper.

   Required ingredients:

   • Chicken broth: 1.5 glass
   • Chopped fresh thyme: 1 teaspoon
   • Coarse salt:  to taste
   • Freshly ground black pepper:  to taste

9. Slice the meat and place it on a plate. Top with the stew and serve.