Lamb Tenderloin With Fruit

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 1/2 lbs lamb tenderloin, trimmed of any fat and silver skin
• 1/4 cup light brown sugar, packed
• 1/4 cup pineapple juice
• 1 teaspoon beef stock powder
• 1/4 cup red wine
• 1 1/2 teaspoons balsamic vinegar
• 1/4 cup dried apple
• 1/4 cup craisins
• 1/2 teaspoon dijon mustard (optional)

Recipe

• 1 place tenderloin in a lightly greased or cooking sprayed nonreactive roasting pan. in a small saucepan, heat juice, brown sugar, pineapple juice, bouillon, red wine, balsamic vinegar, dried apple, and craisins until sugar is dissolved; pour over lamb in the roasting pan.
• 2 cover with foil and bake at 350° for about 45 minutes, or until lamb is no longer pink and a meat thermometer registers at least 150° in the center.
• 3 remove from oven, set meat aside and let stand for 5 minutes. meanwhile, drain pan juices, reserving fruit. add juices to a sauté pan, which has been heating on high heat. boil down and reduce juices by half to make sauce.
• 4 slice lamb into ¼” medallions and serve with sauce drizzled on top and spoon over some of the reserved fruit. (optional: for a bit of a kick, it might be nice to whisk ½ tsp of dijon mustard into the reduction sauce) serves 4 to 6.