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Pork Tenderloin with Figs, Apricots, and Shitake Mushrooms & Barley Mushroom Risotto

I wanted to make a special meal for my family so I settled on a Pork Tenderloin with Figs, Apricots and Shitake Mushrooms. And it’s from crockpot.com. This dish is simple, only eight ingredients and it cooks in three hours. I served it with Barley-Mushroom Risotto and No-Knead Rosemary Parmesan Peasant Loaves. Enjoy!

Pork Tenderloin with Figs, Apricots, and Shitake Mushrooms

Ingredients

1-1/2 pounds pork tenderloin, rinsed, dried and trimmed of excess fat or skin
1 tablespoon olive oil
1/2 cup chicken stock (I used 1 cup of chicken stock to deglaze the pan)
2 Vidalia onions, sliced into 1/4-inch slices
1 cup shitake mushrooms, sliced (I used one 8-ounce package of shitakes)
12 dried figs
1/2 cup dried apricots, chopped
3 tablespoons balsamic vinegar
1 tablespoon fresh sage, chopped
salt and freshly ground black pepper

Directions

  1. Heat olive oil in sauté pan. Trim, dry and season pork tenderloin with salt and pepper and sear all sides in sauté pan and transfer to a plate. Pour in chicken stock to deglaze pan by scraping up browned bits. Remove pan from heat & set aside.
  2. Layer onions in bottom of slow cooker and place tenderloin on top and add shitakes, figs and apricots.
  3. In a separate heat-proof bowl, combine balsamic vinegar, deglazing chicken stock and sage and pour over other ingredients.
  4. Cook on High for 3 hours, tossing ingredients several times to ensure even cooking, until meat is tender and onions have softened.
  5. Remove tenderloin; let rest for 5 minutes. Adjust seasoning to taste and cut into ¾-inch slices. Top with additional ingredients and broth when serving.

Barley-Mushroom Risotto 

2 tablespoons olive oil
1 cup onion, chopped
8 oz. mushrooms, sliced
1 teaspoon dried thyme
2 cloves garlic, minced
1 cup barley
6 cup broth (veggie, chicken or beef)
1 tablespoon butter
1/2 cup Parmesan, shredded

Heat oil over medium heat. Add onion and sautee until beginning to brown. Add mushrooms and cook until juices are released (about 5 minutes). If mushrooms are sticking to pot, you may add 1-3 tablespoons of water. Add thyme, garlic and barley. Stir well and cook for about an minute. Add 4 cups of broth and turn bring to boiling over high heat. Boil until liquid is almost completely gone. Turn heat down to medium and add 1/2 cup of broth at a time stirring until liquid is mostly absorbed each time. When barley is tender (you will probably use all of the liquid), remove from heat and add butter and Parmesan. Serve!

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Comments
4 Responses to “Pork Tenderloin with Figs, Apricots, and Shitake Mushrooms & Barley Mushroom Risotto”
  1. jkurek7 says:

    MMM. This looks like a perfect fall dinner. I’m going to make this tonight!

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