On Dec 22, 11:36 am, Dave Smith
> wrote:
> I tried this one on a pork tenderloin last night and it turned out very
> well. I removed all the connective tissue and bits of fat from the
> tenderloin and then cut it into medallions about an inch think and
> seasoned them with salt and pepper. I browned them in butter in a hot
> pan, turning it down to allow them to cook through without burning the
> ends. When they were pretty well done I popped them into the oven while
> I made the sauce.
>
> I chopped a small onion and sauteed it in the butter, then added some
> chopped dried apricots and curry powder, deglazed the pan with a bit of
> pineapple juice, then added whipping cream, and cooked it down into a
> nice sauce, put them medallions back into to sop up some sauce.
>
> Dang. I had some fresh cilantro in the fridge. If I had remembered to
> add that it would have been even better.

Sounds excellent. I agree about the cilantro. I have made something
very similar using garam masala instead of curry powder but I may try
your idea next time. Pork tenderloin is like a blank canvas, you can
do so many different things with it. -aem