MAKE THIS
Apricot pork tenderloin
Rub 1 pound pork tenderloin with salt and pepper. Whisk together 1/4 cup apricot preserves, 1 tablespoon white wine vinegar, 1 clove garlic, pressed, and 2 teaspoons Dijon mustard. Brush half over the tenderloin; reserve the rest. Brown tenderloin in 2 tablespoons olive oil in a skillet over medium-high heat, about 5 minutes. Add 1/4 cup water, 1/4 cup each chopped dried apricot and prunes, and reserved marinade. Cover; reduce heat. Simmer until thickest part of meat is pink, 10-15 minutes. Remove cover; raise heat slightly. Cook until pan juices reduce slightly, about 5 minutes. Serve pork thinly sliced, topped with sauce. Makes: 4 servings
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DRINK THIS
Pairings by Nate Redner, beverage director of Booth One, as told to Michael Austin:
2014 Domaine Zind-Humbrecht Roche Calcaire Gewurztraminer, Alsace, France: This wine shows aromas of warm spices reminiscent of star anise, clove, black pepper and mace, all supported by rich texture and plenty of fresh acidity on the finish. Notes of poached pear and orange zest will complement the dish's apricot preserves and quell the Dijon mustard spice.
2014 Day Wines Cancilla Vineyard Pinot Noir, Willamette Valley, Oregon: Deft and precise, with Old World elegance, this wine is dominated by aromas and flavors of ripe raspberry and juniper. On the mid-palate, cranberry-like tartness will lift the dish's fruit character, while fine tannins will grip and cut the richness of the pork.
2015 Francesco Rinaldi & Figli Roussot Dolcetto d'Alba, Piedmont, Italy: Showing lots of ripe plum and blackberry character, with an ever-so-slight bitterness on the palate, this wine will help balance the sweetness of the mustard. On the finish, notes of anise and almond will bring everything to a nice balance of sweet and savory.
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