Blackened Pork With Apricot Port Wine Reduction In Phyllo Cups Recipe
Savor the bold flavors of our Blackened Pork, expertly seared to perfection and nestled in delicate phyllo cups. Each bite is elevated by a luscious apricot port wine reduction, creating a delightful contrast of spicy and sweet that dances on your palate. Perfect as an appetizer or a standalone treat, this dish promises a gourmet experience that will leave you craving more.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Pork
Preheat the oven to 400°F (200°C). Rub the pork tenderloin with olive oil and coat it evenly with blackening spice. Heat a skillet over medium-high heat and sear the pork on all sides until browned (about 5 minutes). Transfer it to the oven and roast for 15-20 minutes or until the internal temperature reaches 145°F (63°C). Let rest before slicing.
Make the Apricot Port Wine Reduction
In the same skillet used for the pork, add the port wine and apricot preserves. Bring to a simmer over medium heat, scraping up any browned bits from the bottom of the skillet. Reduce the mixture by half until it thickens, about 10-15 minutes. Remove from heat and set aside.
Prepare the Phyllo Cups
While the pork is resting, prepare the phyllo cups. Preheat the oven to 375°F (190°C). Layer 3 sheets of phyllo dough, brushing each layer with melted butter. Cut the stacked phyllo into squares and press them into a greased muffin tin to form cups. Bake for 10-12 minutes until golden brown.
Assemble the Dish
Slice the rested pork tenderloin into bite-sized pieces. Place a few pieces into each phyllo cup, drizzle with the apricot port wine reduction, and garnish with chopped parsley. Serve warm.