Apricot Puree:
½ cup (125 mL) coarsely chopped dried apricots
¾ cup (175 mL) Riesling
Pork Tenderloin:
1 tsp (5 mL) ground fennel seeds
1 tsp (5 mL) ground coriander
Pinch cinnamon
1½ lbs (750 g) pork tenderloin
Salt and freshly ground pepper
2 tbsp (30 mL) olive oil
¼ cup (60 mL) chopped shallots
½ cup (125 mL) Riesling
¼ cup (60 mL) whipping cream
2 tbsp (30 mL) chopped chives
Directions:
Combine apricots and wine in a small pot over high heat. Bring to a boil then reduce heat and simmer until apricots are tender and wine has reduced to about 1/4 cup (60 mL), about 10 minutes. Remove from heat. Blend into a purée with a hand blender or food processor.
Mix fennel with coriander and cinnamon in a small bowl. Cut tenderloin into 8 2-inch (5‑cm) rounds and season with salt and pepper. Sprinkle with spice mixture.
Heat oil in a skillet over medium-high heat. Sear pork on all sides for 2 minutes per side, about 8 minutes in total. Pork should be slightly pink in the centre. Remove to a plate.
Add shallots to skillet and cook for 2 minutes or until tender. Add Riesling and bring to a boil. Boil for 5 minutes, or until reduced by half. Add apricot purée and cream. Simmer for 2 to 3 more minutes, or until thickened. Return pork to pan and simmer gently in sauce until hot.
Serve pork with Riesling sauce and sprinkle with chives.
Serves 4
