This dinner was prepared by Claudia and Erik. It sounds so good. I can't wait to try it.
PORK TENDERLOIN WITH APRICOT MADEIRA SAUCE
Pre-heat oven to 400~
Season a pork tenderloin with salt and pepper. In a cast iron skillet sear the tenderloin in some olive oil until brown on all sides, approximately 5 minutes. Place the skillet in the oven and roast pork for 15-20 minutes, until the internal temperature reaches 145~. Remove from oven and put pork on a cutting board . Tent pork with foil and let rest for 5 minutes.
De-glaze the pan over medium-high heat with 1/2 cup Madeira wine. Add 1/2 jar of Bonne Maman apricot preserves. Reduce until the sauce is thick and bubbly.
Slice pork tenderloin and pour sauce on top.
Serve with grilled polenta and steamed asparagus and red bell peppers.
Use ready made polenta and grill in a cast iron pan with a little olive oil. When lightly browned, top with grated Parmesan and finish in oven on low broil.
Thanks Claudia and Erik for sharing!