Pork Tenderloin w/ an Apricot Preserves Deglaze & Green Beans
After taking a short jog around the park across the street from our house, it was time for dinner: Ingredients: 1lb pork tenderloin, fresh sage, 1 shallot, butter, pepper, salt, 3/4 cup white wine, 3/4 cup chicken broth, 1/4 cup apricot preserves, haricot verts, red pepper flakes, olive oil
Cut the pork tenderloin into 1/2 inch medallions and salt & pepper both sides. Melt butter in the pan on medium heat. Saute the pork tenderloin approximately 6-8 minutes per side. Remove from heat and set aside under cover. In the saute pan, cook up the shallot with another dab of butter. Once fragrant, add wine, chicken broth, preserves and sage. Bring to a boil and reduce sauce by half. Plate the pork for individual portions, pour sauce over meat, and it is ready to serve.
Green Bean Instructions:
Boil water. Toss in haricot verts for a quick bath of approximately 4 minutes. Strain the green beans. In a mixing bowl, add green beans, salt, pepper, olive oil, and red pepper flakes. Cover and toss to coat.
A fast, easy meal for a weeknight or any night and quite delicious!