Mustard Marinated Pork Tenderloin w/ Bourbon Apricot Sauce

The sweet and spicy apricot sauce is a perfect pairing with the mustard marinated pork
# of Servings: 4-6


4-6 portions6 oz. tenderloin filet cut
Pork Marinade
1/4 cupDijon mustard
1/4 cupwhite wine
1/4 cupolive oil
1 eachshallot, minced
1 tsp.Worcestershire sauce
Bourbon Apricot Sauce
3/4 cupapricot jam
1/3 cup bourbon
2 tbsp.raspberry or cider vinegar
1/4 tsp.nutmeg, ground
1/4 tsp.cinnamon, ground
1/4 tsp. red pepper flakes
2 tbsp.butter, unslated, cold
to seasonsalt & pepper

Marinade pork for at least 2-3 hours. Meanwhile, combine all the sauce ingredients except the butter into a small sauce pot and heat to a simmer.  Remove the pot from the burner and whisk in the cold butter.  Season to taste with salt and pepper.

Set the Evo outer burner to medium-high and the inner burner on low.  Lightly oil the cook surface and sear the pork filets on all sides.  Place filets on an Evo "roasting rack" in the center of the cook surface and cover to roast for 7-10 minutes, depending on the size of the filets and the desired doneness.

Serve with wild and long grain rice, acorn squash and sauted peas with pearl onions.

Submitted by: Chef Adam Zwerling

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