2orangessegmented, including juice, all pith and membrane removed
1apricotpitted and sliced thin
1/2red bell pepperjulienne
1-inpiece of fresh gingerpeeled and finely chopped
2tbspchopped fresh cilantro
1tbspfresh lemon juice
1jalapeño or other chile pepperdeseeded and chopped fine, optional
Salt and pepper to taste
For the pork:
1pork tenderloinsilver skin removed
1-inpiece of gingercut into strips, smashed with side of knife to release juices
1/8orangejuice and rind (smash with side of knife to release oils then cut into strips)
1/8tspfresh ground pepper
2strips thick-cut baconwe used pecan-wood smoked bacon
Salt and fresh ground pepper
1teaspoonoil for cookingas needed
For the apricot compote:
3medium apricotspitted and sliced thin, or other seasonal stone fruit
1shallotpeeled and sliced thin
1-inpiece of gingerpeeled and finely diced
2tbspjulienne of orange peelas much pith removed as possible
1tspcoconut oilor other cooking oil
1/2cupPinot Noiror other light bodied red wine
Salt and pepperto taste
For the salad:
Combine all ingredients in a medium-size mixing bowl.
To segment the oranges, cut off each end; rest on one cut end. Remove the skin with a sharp knife by cutting along the line where the flesh meets the pith, following the natural curve of the fruit, working in small strips around the orange from top to bottom. Remove each segment individually from the membrane using a paring knife – hold over a bowl to collect any juice. Squeeze the membrane to extract any remaining juice.
Season to taste. Chill for approximately 15-30 minutes (up to 6 hours) for flavors to meld.
For the pork:
Blend all marinade ingredients, coat the pork tenderloin and rest at room temperature for 30-40 minutes, or in refrigerator for up to 2 hours; remove from refrigerator 15 minutes before cooking.
Remove the pork from the marinade. Season with salt and pepper then wrap with bacon (as much or as little as you like), secure bacon ends with toothpicks, if desired.
Preheat oven to 375. Heat a heavy sauté pan until very hot. Add a bit of cooking oil (not necessary if using non-stick or well-seasoned pan). Sear the pork on all sides until caramelized. Transfer the pork to a baking sheet. Save the fat, juices, and bits in the pan for use in making the compote. If the fat is pooling, drain some off (ideally, there is very little excess fat but brown – not burned – bits in the pan).
Finish in oven for approximately 12-18 minutes or until the meat reaches 145 degrees. Allow to rest for at least 10 minutes before slicing. In the meantime, make the compote.
For the compote:
If possible, use the same pan as you used to cook the pork, with the drippings – heat pan over medium heat. Add the coconut oil.
Sauté the shallot and ginger until the shallot starts to become tender; add the orange peel and the dry spices. Sauté until lightly caramelized.
Add the apricots. Cook over medium-high heat until the fruit starts to soften and lightly caramelize.
Add the wine and use it to scrape any bits from the bottom of the pan. Simmer on low-medium heat until it reaches a desirable consistency.
Season to taste.
You can stir in any additional pan drippings from the pork for added flavor.
This compote can be made vegetarian/vegan by using a fresh pan and not adding any renderings. It can be stored in the refrigerator for several days.
To plate the dish, place a 1/2 cup portion of jicama salad on the plate. Arrange 2-3 slices of pork tenderloin against it and top with the warm apricot compote. Garnish with chopped cilantro, parsley or chives.