Pork Cardinal Style

Pork Cardinal Style dresses up lean tenderloin with sweet dried apricots and a brandy-spiked cream sauce, the sort of dish that looks fancy but comes together without much fuss. The apricots get a head start the day before, plumping in water overnight until they turn soft and jammy.

A quick brush of brandy, thyme, garlic and pepper marinates the pork while the rice cooks. Searing the tenderloin in hot oil builds a deep brown crust, and that crust is where most of the flavor in the finished sauce comes from.

Once the meat rests, the plumped apricots, their soaking juice, the leftover marinade, butter and a good pour of heavy cream all go into the pan. It reduces into a glossy, sweet-savory sauce. Slice the pork, fan it over the rice, and spoon the apricots and sauce on top.

Pro Tips

• Don’t skip the overnight soak on the apricots. It softens them and gives you flavorful juice to build the sauce on.
• Sear the tenderloin hard on all sides for color, then take it out so it doesn’t overcook while the sauce comes together.
• Pork tenderloin is best pulled at a faint blush in the center, and a short rest before slicing keeps the juices in.
• Let the cream sauce reduce until it coats the back of a spoon, then taste and adjust the salt.

Variations

• Use prunes or dried figs instead of apricots for a deeper, darker sauce.
• Swap the rice for buttered egg noodles or mashed potatoes to catch every drop of cream.
• Stir a spoonful of Dijon mustard into the sauce for a tangy edge against the sweet fruit.