While Suzy and I were making pot pies together last week, the “what’s for dinner” conversation happened, as it often will. I suggested she try the simple apricot curry pork I made the night before and showed her our leftovers. She asked for the recipe, remarking how delicious it looked. As I took her through the simple steps — a quick sear and seasoning, a deglazing of the pan and a 30 or so minute bake in the oven — I remembered that it was in fact her curry pork dish that first inspired me. We were in her kitchen quite a ways back, baking a batch of biscotti together, when she raved about her grilled curry pork tenderloin served with apricot chutney and its popularity with the family. I couldn’t resist the sweet and savory flavor combination of curry and apricot and proceeded to create my own recipe, which was entirely new and different. (So dissimilar that Suzy didn’t even recognize her own pork dish as the influence.) I’m always motivated by friends and marvel at how sneaky inspiration can be sometimes.
Here’s my simple curried apricot pork recipe. It’s an easy yet impressive weekday dinner that can be whipped up in no time.
Curried Apricot Pork Tenderloin
Simple yet delicious, this pork dish is a perfect weekday dinner when you’re short on time and want something easy.
3 tablespoons olive oil
1 2-pound tenderloin of pork
¾ teaspoon Madras (or other) curry powder
½ teaspoon salt
Pepper to taste
1 medium onion, diced
4 ounces apricot preserves
¾ cup chicken stock
Pre-heat the oven to 350 degrees. In a large skillet, heat the olive oil. Add the pork loin and season with half the curry powder, salt and pepper. After a few minutes, flip and season the other side. Cook for another few minutes. Add the onions to the skillet and cook for a few more minutes. Meanwhile, coat the pork with the apricot preserves and transfer to a baking dish. Next you’ll want to deglaze the pan, mixing in the stock and scraping up the pan drippings. Pour the stock from the skillet over the pork and bake for approximately 45 minutes until tender and cooked all the way through. Spoon the sauce and onions over the pork and serve with a steamed vegetable and rice.