Recipe: Cumin-Rubbed Pork Tenderloin with Apricot Sauce (using dried apricots and sherry)

CUMIN-RUBBED PORK TENDERLOIN WITH APRICOTS

"Cumin-Rubbed Pork Tenderloin with Apricot has an earthy flavor that is offset perfectly by a sweet apricot sauce. Creating a rub for the pork before cooking also ensures delicious, spice-infused flavor in every bite."

2 teaspoons McCormick Gourmet Collection Ground Cumin
1 teaspoon McCormick Gourmet Collection Garlic Powder
1 teaspoon McCormick Gourmet Collection Paprika
1/2 teaspoon McCormick Gourmet Collection Cracked Black Pepper
1/2 teaspoon coarse sea salt
2 pork tenderloins (about 1 1/2 to 2 pounds)
2 tablespoons olive oil
FOR THE APRICOT SAUCE:
1/3 cup sweet sherry
1 cup chicken broth
1 package (7 ounces) dried apricots, cut in half
2 tablespoons sugar
1/4 cup (1/2 stick) cold butter, cut into chunks

Preheat oven to 400 degrees F.

Mix cumin, garlic powder, paprika, pepper and sea salt in small bowl. Rub evenly over pork tenderloins.

Heat oil in large ovenproof skillet on medium-high heat. Add pork tenderloins; cook 3 minutes or until browned on all sides.

Transfer skillet to preheated 400 degree F oven. Roast 20 to 25 minutes or just until desired doneness. Remove from oven. Place on serving platter; keep warm.

MEANWHILE, TO PREPARE THE APRICOT SAUCE:
Stir sherry into same skillet on medium heat, scraping browned bits from bottom of skillet. Stir in broth, apricots and sugar. Bring to boil; reduce heat and simmer about 5 minutes or until sauce is reduced by half. Stir in butter until melted and sauce is slightly thickened.

TO SERVE:
Slice pork and serve with apricot mixture.

Makes 8 servings

Nutritional Information: Per One Serving: About 298 Calories, Fat 14g, Protein 24g, Carbohydrates 19g, Cholesterol 80mg, Sodium 331mg, Fiber 3g

Source: McCormick & Company, Inc.