I sometimes keep secrets from my husband.
Not the kind that involves stupidity like going out for lunch with a high school crush and not telling him because that would tantamount to taking a very long walk on a very short pier!
But the kind where I don't always tell him what I am fixing for dinner even when he asks especially when it is something special I have been planning for sometime. Well, so much for secrets because sometimes even the most well intentioned ones can come back to bite you in the ass.
Look at my day for instance, we decided to take the boys to see Gulliver Travels which was a lot of Jack Black, fun. Little did I know that between the three of them they were going to get two mega bucket refills on the popcorn.
So what do you think happened? Come dinner time, here I am fixing what I think is a lovely dinner and I end up with my little one pushing food around his plate, my older barely finishing what's on his and Mr. Hubby not asking for seconds! You hear me, no seconds!
Niether was dinner accompanied by the usual flattery, ovation and flourish!
See what I mean? Bite me in the ass!
Well, boys with full bellies aside, this is a lovely dish with beautiful flavors and shouldn't be missed. Unless you too have a belly full of popcorn ofcourse!
Gather the ingredients -
Pork tenderloin, Dry spice rub : {smoked Hungarian Paprika, salt, light brown sugar, ground cumin} sweet potatoes, large onion, Polish sausage (Kielbasa), dried apricot halves, golden raisins, garlic, fennel seeds, ground cumin, smoked Hungarian paprika, salt, light brown sugar, apricot preserves, corn starch + water (to combine), olive oil, water, finely chopped cilantro for garnish (optional)
Prepare the Ingredients:
Dry Rub - In a clean dry bowl, combine all the dry rub ingredients in a bowl. Rub ingredients together with clean fingers.
Marinate pork tenderloin - Cut the tenderloin into 1" sections. Place in a mixing bowl. Empty the dry rub into the bowl and rub the spices all over the pork. Rub the spice onto the meat till thoroughly coated. Set aside.
Sausage - Cut into 1/4" thick diagonals and set aside.
Onion - Remove skin and discard ends. Dice into 1/2" pieces.
Sweet potatoes - Peel the sweet potatoes removing all the skin. Quarter and then cut into 1/2" chunks. Set aside.
Garlic cloves - Peel the skin and discard. Crush, roughly chop and set aside.
In a heavy bottom dutch oven, cast iron pan or brazer, heat 3 tbs of the olive oil till very hot.
In a single layer, place the pork tenderloin medallions in a single layer. Sear over high heat for 1 minute. Turn over for another minute.
Cook's Note - DO NOT overcook these medallions or they will no longer be succulent with a slightly pink center. These will finally finish cooking later in the recipe.
Remove medallions to a platter or bowl and set aside.
In the same pan, on medium high heat, add 1 tbs olive oil and heat for a couple of seconds. Add the crushed garlic and as soon as it begins to sizzle, add the diced onions.
Saute the onions for 2-3 minutes till beginning to soften and add the fennel seeds and the raisins. Saute for about a minute.
Add the sweet potatoes and saute for about a minute to combine. Add the sausage and saute for another minute or so as well.
Now add water to the pan along with the apricot halves, apricot preserves, ground cumin, smoked Hungarian paprika and salt.
Bring to a simmer and taste and adjust seasonings.
Place a tight fitting lid over the pan and cook over medium heat for about 12 minutes. Check to see if the potatoes are done or give them another 2 minutes or so.
Give the constrarch mixture a good stir to loosen and pour over the stew. Stir to thicken slightly.
Place the Pork tenderloin over the stew in a single layer if possible. Spoon the gravy all over the medallions.
Return the tight fitting lid over the pan and cook for another 3 minutes.
Cook's Note - The pork medallions should still be springy to touch and should have a slight pink center. Do not cook till tough.
Taste and adjust seasonings one last time and serve immediately over coucous.
Intensely flavorful yet delicate to taste and elegant in its presentation, this is one of those dishes that makes a huge impact on serving.
The hint of spice in a lightly sweet gravy, punctuated by the tart-sweet bite into the dry fruits with tender and succulent, perfectly pork medallions provides a rich culinary experience.
This would serve beautifully at a dinner party, a dinner with friends or even a special dinner with the family.
Recipe for
Seared Pork Tenderloin Medallions with Apricots, Sweet Potatoes & Polish Sausage
Preparation time - 15 minutes
Cooking time - 30 minutes
Serves 4-6
Shopping list
2-1/2 -3 lbs Pork tenderloin
Dry rub spice -
1/2 tbs smoked Hungarian Paprika
1/2 tbs salt
1 tbs light brown sugar
1/2 tbs ground cumin
~
2 large sweet potatoes
1 large onion
1/2 rope Polish sausage (Kielbasa)
6 oz dried apricot halves
1 tbsfull golden raisins
3 cloves garlic
1/2 tbs fennel seeds
1/2 tsp ground cumin
1/2 tsp smoked Hungarian Paprika
3/4 tsp salt
1/2 tbs light brown sugar
3 tbs apricot preserves
3/4 tbs corn starch + 1-1/2 tbs water (combine)
4 tbs olive oil
1-3/4 cups water
Finely chopped cilantro for garnish (optional)
Preparation -
Dry Rub - In a clean dry bowl, combine all the dry rub ingredients in a bowl. Rub ingredients together with clean fingers.
Marinate pork tenderloin - Cut the tenderloin into 1" sections. Place in a mixing bowl. Empty the dry rub into the bowl and rub the spices all over the pork. Rub the spice onto the meat till thoroughly coated. Set aside.
Sausage - Cut into 1/4" thick diagonals and set aside.
Onion - Remove skin and discard ends. Dice into 1/2" pieces.
Sweet potatoes - Peel the sweet potatoes removing all the skin. Quarter and then cut into 1/2" chunks. Set aside.
Garlic cloves - Peel the skin and discard. Crush, roughly chop and set aside.
Method -
In a heavy bottom dutch oven, cast iron pan or brazer, heat 3 tbs of the olive oil till very hot.
In a single layer, place the pork tenderloin medallions in a single layer. Sear over high heat for 1 minute. Turn over for another minute.
Cook's Note - DO NOT overcook these medallions or they will no longer be succulent with a slightly pink center. These will finally finish cooking later in the recipe.
Remove medallions to a platter or bowl and set aside.
In the same pan, on medium high heat, add 1 tbs olive oil and heat for a couple of seconds. Add the crushed garlic and as soon as it begins to sizzle, add the diced onions.
Saute the onions for 2-3 minutes till beginning to soften and add the fennel seeds and the raisins. Saute for about a minute and add the sweet potatoes chunks.
Saute for about a minute to combine. Now add the sausage and saute for another minute or so.
Then add water to the pan along with the apricot halves, apricot preserves, ground cumin, smoked Hungarian paprika and salt.
Bring to a simmer and taste and adjust seasonings.
Place a tight fitting lid over the pan and cook over medium heat for about 12 minutes. Check to see if the potatoes are done or give them another 2 minutes or so.
Give the constrarch mixture a good stir to loosen the mix and pour over the stew. Stir to thicken slightly.
Place the Pork tenderloin over the stew. Spoon the liquid all over the medallions.
Return the tight fitting lid over the pan and cook for another 3 minutes.
Cook's Note - The pork medallions should still be springy to touch and should have a slight pink center. Do not cook till tough.
Taste and adjust seasonings one last time and serve immediately over coucous.
Enjoy!
