¼ cup brandy
½ cup apricot preserves
½ teaspoon paprika
2 pork tenderloins, about 1½ pounds each
Kosher salt and freshly ground black pepper
¼ cup cornstarch
2 tablespoons vegetable oil
1 teaspoon balsamic vinegar
2 tablespoons unsalted butter
Adjust an oven rack to the middle position and preheat
the oven to 400°F. Combine the figs, prunes, brandy,
preserves, and paprika in a small bowl and stir together.
Set aside.
- Pat the pork dry with a paper towel and season on all
sides with salt and pepper. Place the cornstarch in a
shallow dish and dredge the tenderloins in it, turning to
coat. Set on a large plate. - Heat the oil in a 12-inch ovenproof nonstick or cast-iron
skillet over high heat until shimmering. Add the pork
tenderloins and cook, turning occasionally, until well
browned on all sides, about 12 minutes (the pork may not
fit initially, but just curve the tenderloins so they fit—they
will shrink and straighten as they cook). Transfer to a
large plate and set aside. - Pour the glaze mixture into the skillet and cook, scraping
up any browned bits from the bottom of the pan, for
about 2 minutes. Return the pork to the skillet and turn to
coat. Transfer to the oven and cook, turning the pork to
coat it in the glaze every 4 minutes, until the thickest part