Tuesday, December 29, 2009

Glazed Pork Tenderloin

The grocery store had pork tenderloins on sale for 1.99 a lb. Since they are only about a pound a piece, this translated into a CHEAP dinner! I bought all they had at that price (discounted because they were a best buy before 3 days was up) They are already packaged in the heavy duty airtight plastic packaging, so in the freezer they go! I made a TON of apricot preserves a couple of years ago and still have quite a bit left. I used that in this glaze, but feel free to substitute peach (or any other flavor for that matter!) I used my digital thermometer for the oven work, if you don't have one, you may want to do a test cut after the allotted time.

Glazed Pork Tenderloin

2 T olive oil
2 pork tenderloins
seasoning to taste ( I used a Chicago Steak seasoning)
1 C apricot preserves
2 T balsamic vinegar
2 T horseradish mustard (feel free to use any sort of spicy mustard here... or even plain)
2 T brown sugar

Heat olive oil in an oven proof skillet over medium heat. Season the pork as you may like. Sear on all sides, about 6-8 minutes total. Place in a 350* oven with a thermometer in the thickest part of the meat. Combine remaining ingredients in a saucepan and bring to a simmer. Remove from heat and set aside. Roast the pork for 12 minutes, brush generously with the glaze mixture, then continue roasting 5-10 minutes longer, or until the pork registers 165*. Let the meat rest for a few minutes then slice into thin medallions. Serve with the remaining glaze.

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