Before my current losing streak, I made this and it turned out very well. I love recipes that call for a handful of something. One less measuring cup to find; one less dish to wash. I think you could skip the heavy cream, too.
Carmelized Pork Tenderloin with Pecans and Apricots
2 tsp brown sugar
1.5 lb pork tenderloin
1 tbsp olive oil
1 tbsp butter
handful of pecan halves and pieces
handful of dried apricots
splash of Jack Daniels
1 cup heavy cream
1. Rub the brown sugar all over the pork, then slice crosswise into thick medallions.
2. Melt butter and oil in pan over medium-high heat. Brown the pork 8 minutes, turning once, until golden brown and no longer pink inside. Add the pecans and apricots and cook a few more minutes.
3. Increase the heat to high and add the splash of Jack Daniels. Simmer a few more minutes until smell of alcohol is gone. Reduce heat to medium, stir in cream and simmer a few more minutes.
I served it with Schwan's mashed potatoes.
This is truly fast. I once made a chicken and fig recipe from Rachel Ray's 30 minute meal cookbook and it took an hour and a half. Sorry Rachel, but it's true.
