Apricot Pork Tenderloin with Cranberry Black-Pepper Sauce

From Martha Stewart

Ingredients
Serves 4
* 1 tablespoon extra-virgin olive oil
* 1 pork tenderloin (1 to 1 1/4 pounds)
* 16 shallots, peeled and halved lengthwise keeping root intact, plus 1/3 cup coarsely chopped shallots, for sauce (about 2)
* 1 jar (10 ounces) all-fruit apricot jam
* 1/2 cup low-sodium canned chicken broth
* 1/2 teaspoon coarse salt
* 1 cup fresh or frozen (thawed) cranberries
* 1 1/2 tablespoons red-wine vinegar
* 1/2 teaspoon freshly ground pepper
* 1 teaspoon chopped fresh thyme, plus sprigs (optional), for garnish

Directions

1. Preheat oven to 425 degrees. Heat oil in a large ovenproof skillet over medium-high heat until hot but not smoking. Add pork and halved shallots to skillet. Brown pork on all sides, turning occasionally, 6 to 8 minutes. Remove skillet from heat.
2. Brush pork in skillet with half the jam; drizzle 2 tablespoons broth over shallots. Transfer skillet to oven. Roast, turning shallots occasionally, until an instant-read thermometer inserted into center of pork registers 155 degrees, 30 to 35 minutes.
3. Remove skillet from oven. Using tongs, transfer pork and shallots to a plate. Let pork rest (it will continue to cook; temperature should reach 160 degrees).
4. Place skillet over medium-high heat; add remaining chopped shallots. Sprinkle with salt; add remaining jam and 6 tablespoons broth. Deglaze skillet, scraping up browned bits with a wooden spoon; add cranberries, vinegar, and pepper. Cook, stirring, until berries are juicy, about 5 minutes. Stir in chopped thyme.
5. Slice pork; divide among plates. Garnish with thyme sprigs, if desired. Serve with cranberry pan sauce and shallots.

First published: December 2003

Pumpkin Waffles with Cranberry Syrup

1 1/2 cups all-purpose flour
1 1/4 cups whole wheat flour
1/3 cup sugar
2 1/2 tsp baking powder
1/ 12 tsp baking soda
1 1/2 tsp pumpkin pie spice
1 tsp baking soda
1/4 tsp salt
1 1/2 cups low fat buttermilk
1 cup canned pumpkin (not pie filling)
1 large egg
1 tsp canola oil
1 tsp vanilla extract
2 egg whites
Making the waffles:
Heat oven to 250. Place a large baking sheet in the oven.
Combine the all purpose flour, whole wheat flour, sugar, baking powder, pumpkin pie spice, baking soda and salt in a large bowl. Stir to mix well. Make a well in the center of the ingredients and set aside.
Combine buttermilk, canned pumpkin, egg, oil, and vanilla and whisk until smooth.
Add the buttermilk mixture and 1/3 cup water to flour mixture. Stir until moist batter forms. Let rest.
Beat egg whites in a medium sized bowql with an electric mixer on high speed until stiff peaks form. Gently fold into batter until no white streaks remain.
Cook on heated waffle iron using about 1/3 cup batter for each 4 inch waffle. Keep warm in oven until serving.

Cranberry Syrup:
3é4 cup honey
1é4 cup cranberry juice
1 cup fresh or frozen (thawed) cranberries

Bring honey and cranberry juice to a boil over medium heat in a medium-sized saucepan. Add 3/4 cup of the cranberries and cook 5 minutes or until cranberries pop. Stir in the remaining 1/4 cranberries. Remove from heat and let stand for 5 minutes before serving. MAkes about 1 cup.