lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Wednesday, June 4, 2014

Apricot Balsamic Glazed Pork Tenderloin

Apricot Balsamic Glazed Pork Tenderloin
Pork tenderloin is such an easy cut of meat to prepare. There are so many great recipes for it, but this recipe for Apricot Balsamic Glazed Pork Tenderloin from Kitchenette looked amazing. I love apricot preserves on nearly anything and add in some acid from the balsamic and you pretty much have perfection. The glaze also worked great for dipping the rosemary roasted potatoes into.  And I might have dipped my broccoli in it as well.  I do love apple cider vinegar on my broccoli, so this is just a little fancier. 
Apricot Balsamic Glazed Pork Tenderloin

½ cup apricot preserves
¼ cup balsamic vinegar
2 tablespoons lemon juice
1 teaspoon herbes de provence
kosher salt & freshly ground black pepper
1 pork tenderloin, trimmed of excess fat & silverskin

Preheat the oven to 425 degrees. In a small sauce pan, stir together the preserves, vinegar, lemon juice and herbs. Bring to a simmer over medium heat and cook for 10 minutes, until thick. Season to taste with salt and pepper. Reserve 1/3 cup of the glaze for serving.

Season the tenderloin with salt and pepper. Place on a greased baking sheet and coat the pork with the glaze, using a brush, on all sides. Bake for 15 to 20 minutes, until a meat thermometer registers 140 degrees. Let the pork rest 10 minutes before slicing, serve with reserved glaze.
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1 comment:

Happy Valley Chow said...

That is one amazing looking piece of pork and I love the sound of the glaze. Great job :)

Happy Blogging!
Happy Valley Chow

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