Apricot Preserves Pork Tenderloin

The fourth out of the twelve labors, that Eurystheus of Mycenae obliged Hercules to perform, was the catching of the Boar of Erimanthus. Erimanthus was a place in Peloponnese peninsula and goddess Artemis has offered that huge animal to the area. Nevertheless, the boar raided a vast area killing other animals and causing damages to cultivated land. Nobody could really catch or kill that horrible creature and people were afraid to even go out once the animal was around.

Once Hercules was assigned that labor, sought for advice from his centaur friend Folos. He wanted to learn everything about that creature in order to succeed in his venture. His orders were to catch the beast alive. In order to do that, he had to be very careful as to how he would approach it. In case he did a mistake, the animal would tear him apart with his teeth.

Apricot Preserves Pork Tenderloin

Sneaky, devious Eurystheus thought that it would be too easy for Hercules to kill the beast, whereas bringing it alive would be impossible and thus he would have succeeded in extinguishing Hercules. Eventually, he underestimated the power and will of the latter.

Hercules searched for many hours for the boar and only after quite a hunt did he manage to find the animal. When the boar saw Hercules, it tried to escape but our hero with a lasso grabbed the boar from the head. As the beast was trying to escape, the lasso tightened even more around its neck. Hercules approached and tied its feet. He then loaded the boar on his shoulders and returned to Tirynth. When Eurystheus saw him with the animal on his shoulders couldn’t believe his eyes. Once again Hercules proved mightier than the labor and managed to survive.

Apricot Preserves Pork Tenderloin

This myth is a parable. The boar symbolizes the Erymanthus river that, during ancient ages, overflew causing tremendous damages in Psofida meadow. Men managed to tame it by building irrigating structures that not only solved the problem but transformed a destructive river to a useful source of watering the crops.

I love pork and more particularly pork tenderloin and I haven’t cooked one in ages. I found three delicious pieces in my butcher and thus Sunday lunch was already planned in my head. Now that summer is here, I just need some time to relax and enjoy myself, so I want easy and quick meals that are delicious but at the same time fuss free. This pork tenderloin definitely meets these requirements and it was lip licking. We ate it with French fries but rice or pasta would be perfect as well. Also, mashed potatoes are another side that I think would be equally appropriate. No leftovers, I think that’s a good sign!

Apricot Preserves Pork Tenderloin


5.0 from 4 reviews
Pork Tenderloin in Apricot Preserves Sauce
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Ingredients/ Συστατικά
  • 3 pieces of pork tenderloin cut in slices
  • 400 gr. / 14 oz. white mushrooms, cut in slices
  • 1 onion, finely sliced
  • 2 tsp garlic paste or one garlic clove minced
  • ⅓ cup brandy
  • 4 tbsp apricot preserves
  • 1 tbsp Dijon mustard
  • ⅓ cup heavy or light cream
  • Salt, pepper
Instructions/ Εκτέλεση
  1. Salt and pepper the pork slices
  2. In a heavy skillet pour couple of tbsp. of olive oil and sauté the pork slices in batches until half done.
  3. Remove and set aside.
  4. In the same skillet pour another couple of tbsp. of olive oil and sauté the onions.
  5. Add the mushrooms and continue to sauté.
  6. Pour the brandy and deglaze your pan.
  7. When it evaporates by half add the apricot preserves and the Dijon.
  8. Let it boil for one minute and then add the heavy cream.
  9. Return the pork slices in the skillet, salt and pepper and let everything simmer in medium/low heat for 15 minutes.
  10. Five minutes before the end pour the heavy cream.
  11. If the sauce is a bit runny, thicken it with 2 tbsp. of cornstarch dissolved in 2 tbsp of water.
  12. Serve with French fries or mashed potatoes or pasta.

5.0 from 4 reviews
Ψαρονέφρι με Σάλτσα Μαρμελάδας Βερίκοκου
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Κυρίως Πίατο
Ingredients/ Συστατικά
  • 3 κομμάτια ψαρονέφρι, κομμένα σε φέτες
  • 400 γρ. λευκά μανιτάρια, κομμένα σε φέτες
  • 1 κρεμμύδι, ψιλοκομμένο
  • 2 κ.γ. πολτό σκόρδου ή μία σκελίδα σκόρδο, ψιλοκομμένο
  • ⅓ φλ. Κονιάκ
  • 4 κ.σ. μαρμελάδα βερίκοκο
  • 1 κ.σ. μουστάρδα Dijon
  • ⅓ φλ. Κρέμα γάλακτος light ή κανονική
  • Αλάτι, πιπέρι
Instructions/ Εκτέλεση
  1. Αλατοπιπερώνουμε τα κομμάτια του χοιρινού
  2. Σε ένα βαθύ τηγάνι ρίχνουμε δυο κουταλιές ελαιόλαδο και σοτάρουμε τις φέτες του χοιρινού σε δόσεις μέχρι να μισοψηθούν.
  3. Αφαιρούμε και αφήνουμε στην άκρη.
  4. Στο ίδιο τηγάνι ρίχνουμε δύο ακόμα κουταλιές ελαιόλαδο και σοτάρουμε τα κρεμμύδια.
  5. Προσθέτουμε τα μανιτάρια και συνεχίζουμε το σοτάρισμα.
  6. Ρίχνουμε το μπράντι και ντεγκλασάρουμε το τηγάνι.
  7. Όταν εξατμίστει το μισό προσθέτουμε τη μαρμελάδα βερύκοκο και την Ντιζόν.
  8. Αφήνουμε να βράσει για ένα λεπτό και στη συνέχεια προσθέτουμε την κρέμα γάλακτος.
  9. Βάζουμε μέσα και τις φέτες χοιρινού, αλατοπιπερώνουμε και αφήνουμε να σιγοβράσουν σε μέτρια/χαμηλή φωτιά για 15 λεπτά.
  10. Πέντε λεπτά πριν το τέλος ρίχνουμε την κρέμα γάλακτος.
  11. Αν η σάλτσα είναι λίγο ρευστή, τη δένουμε με 2 κουταλιές σούπας κορν φλάουρ διαλυμένο σε 2 κουταλιές της σούπας νερό.
  12. Σερβίρουμε με πατάτες τηγανιτές ή πουρέ πατάτας ή ζυμαρικά.


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