2 (1lb) pork tenderloins or one large 2-3 lb tenderloin roast
2 tsp seasoning salt
1 tsp ground thyme
Glaze (combine):
1/2 c apricot or peach preserves
2 tsp Worcestershire
3/4 tsp ground ginger
Rub tenderloin with seasoning salt and thyme. Place in a sprayed baking dish (tucking under the skinny ends if needed for even cooking) and loosely cover with tinfoil. Bake at 350 for about 1/2 hour. (May need longer for a larger sized roast. You're looking to add the glaze about 10-15 minutes before it's done). Spread glaze over pork and continue roasting until an internal temperature of 160. DON'T overcook. Remove and let rest at least 10 minutes before slicing.
*The pan drippings makes a great gravy! Deglaze the pan with a little stock and thicken with flour and water. Bring to a boil, cook to reduce and season with salt and pepper.
Recipe source: Grandma Close
This is one of Brian's favorite meals (served with mashed potatoes) and one of the few that he requests often.
Saturday, May 10, 2008
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2 comments:
This is an alternate way to cook the tenderloin, as found on allrecipes.com. I have yet to try it but assume it would work as well, but perhaps not produce as many drippings for gravy:
Bake, uncovered, at 425 degrees F for 15 minutes. Spread glaze over pork. Bake 10-15 minutes longer or until a meat thermometer reads 160 degrees F. Let stand for 10 minutes before slicing.
This was great! I made it in the crockpot. I had a small tenderloin (1 1/2 lb) that was still partially frozen. I rubbed in the spices, then browned it in a skillet before putting into the crock. I threw a couple of tablespoons of water into the hot skillet and then poured that water/drippings mixture into the crock with the roast. Covered and cooked on high for just under 4 hours. Half-way through cooking time I added the glaze. After it was done, I took the meat out and wrapped it in foil to keep warm. I mixed some flour and water together and stirred it into the liquid in the crock and whisked till thick and bubbly. It turned out great! Casey could not get enough. He kept saying "It tastes just like ribs! It's so good!!" Next time I will add a little chicken stock to the gravy mixture at the end because mine was a little thick and sweet, but other than that, it was fantastic! Thanks Dana!
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