PORK TENDERLOIN WITH APRICOT DIJON GLAZE


Pork Tenderloin.  Farm Raised without hormones or antibiotics.  So, incredibly delicious.  I have never cooked a Pork Tenderloin before, I do not know why.  We were in heaven!  This lovely meal will grace our plates more often for sure.
I really was not sure how to proceed, but went on a whim.  Such simple ingredients to create a divine dish!
2 lbs. free range pork tenderloin roasts
fresh cracked pepper
2 Tblsp. Apricot Jam (I used a jam with no sugar - sweetened in fruit juice)
1 Tblsp. Tamari Sauce
1 tsp. Dijon Mustard
2 minced garlic cloves
Preheat the oven to 375 degrees.  Place the tenderloins onto a rack in a roasting pan.  Season well with pepper, and place into the oven.
Meanwhile, in a bowl mix up the Apricot Dijon Glaze and set aside.  Twenty minutes into the cooking time, pour the glaze over the tenderloins, spreading evenly.  Continue to bake for another 20-30 minutes, until cooked through or has reached an internal temperature of 160 degrees.
Place on a platter, covered in foil to rest for 10 minutes.
Slice and serve with any side dishes.

Ina Gawne
author

6 comments on “PORK TENDERLOIN WITH APRICOT DIJON GLAZE”

  1. Oh, Ina, pork tenderloin is one of the very best foods in the world. Your recipe looks absolutely divine, dear! There's no turning back now. I expect you'll have pork tenderloin on the menu quite often! 🙂 I make a pork tenderloin with a maple glaze and each time, we're blown away by how good it is. Of course, one of my friends states that pork tenderloin can turn anybody into a kitchen goddess and I think she's right! 😉
    Bowing to yet another who has joined the kitchen goddess ranks,
    Shirley

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July 19, 2011
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