I love the combination of sweet and savory when you pair fruit with meat. Yesterday I tried a white apricot for the first time (what a fantasticly sweet piece of fruit) and I knew I wanted to pair it with pork. If you can’t find white apricots, any stone fruit will do-nectarines, peaches, plums etc.
For this recipe I use the oven, and depending on where you live in the country, turning on the oven in the middle of summer may be the last thing you want to do. You could saute the onions in oil with thyme and vinegar, add the broth and then add the fruit. Cook all of this together until the fruit is a little soft and serve it alongside a grilled piece of pork or chicken.
1/2 Red onion, medium diced
1 Tablespoon olive oil
5 teaspoons balsamic vinegar
1/2 teaspoon thyme
1/2 teaspoon salt
1 Pork tenderloin-seasoned with salt, pepper and thyme
3 Tablespoons chicken broth or white wine
4 White apricots, cut into large bite size pieces
Preheat the oven to 375. Toss the onions, oil, vinegar, thyme and salt together in a small baking dish, something that the pork loin can fit into. Place the pan in the oven. While the onions are roasting, sear* the pork loin in a large saute pan. Remove the pan from the heat and place the browned pork loin on top of the onions in the oven. Add 3 Tablespoons of chicken broth to the large saute pan to scape up any of the brown bits, and pour this mixture over the pork loin. After the pork has been in the oven for 10 minutes, add the white apricots to the pan and roast for another 10 minutes, or until the meat is cooked. Remove the pan from the oven and loosely cover with foil for 7-10 minutes before slicing into the meat.
* Brown all sides of the meat in a pan with a little bit of oil.