Who knew that the combination of dried apricots and fresh fennel would be so grand?  This dinner idea starts with a pork tenderloin that you coat in a combination of coarse grain mustard and Dijon mustard, plus breadcrumbs for a bit of crunch.  (I added some fresh tarragon as well, which added to the fennel-taste in the ragout…)  The pork is then cooked with a ragout of the dried apricots, sliced shallots, fennel and chicken stock until tender.  Even up to this point the dish would be wonderful, but I love the fact that there are still two flavor elements to go. The first is a splash of brandy or Cognac to deglaze the pan, and the second is the lemony taste of fresh thyme.  The brandy really brings the ragout’s flavor profile together and the entire dish, well, is restaurant quality in both taste and presentation.

(To view this recipe, click on the following link: http://www.marthastewart.com/355381/pork-tenderloin-apricot-fennel-ragout)

Tagged: apricot-fennel ragout, baked pork, brandy, coarse grain mustard, Cognac, Dijon mustard, dried apricots, fennel, Martha Stewart Living, mustard, pork, pork tenderloin, ragout, shallots