I actually cooked a few new dishes this week and they all were wonderful and delicious and my family enjoyed them all. So I am so excited to share them with you. I will admit none of them are original but I did change them up a bit to make them my own. Sometimes things are changed because I don’t have the exact ingredients and I am always hoping my substitutions don’t ruin the flavor or food and boy, was I ever grateful that it just made it very, very yummy this time.
I follow the food blog “Our Best Bites” and I am almost always loving what they share. A few posts ago they shared a Honey-Orange Pork Tenderloin, that sounded and looked absolutely wonderful. I even bought a couple of pork tenderloins from Costco in preparation for this dish. I divided the package and put one in the freezer for later and kept one out for last Sunday’s dinner. I cooked it up with a roasted vegetable dish that I will be sharing later. It was a wonderfully enjoyable Sunday feast. And our house even smelled delicious too.
You will see that I changed the ingredients for the recipe slightly, I am sure the original is wonderful too. So I recommend you try it both ways. I substituted peach jam for orange marmalade, rice vinegar for cider vinegar, and Mr. Yoshida’s sauce for soy sauce.
Ingredients:
1 pork tenderloin
1/3 cup peach jam
3 Tbs rice vinegar
3 Tbs Mr. Yoshida’s sauce
2 cloves minced garlic
1 1/2 tsp honey
2 tsp olive oil
kosher salt and ground pepper to taste
Directions:
1)Preheat oven to 400 degrees
2) Mix together jam, vinegar, sauce, garlic, and honey. Set aside but reserving 2 Tbs for serving later.
3)Heat oil in a pan large enough for your tenderloin.
4)Sprinkle generously all sides of your pork tenderloin with the kosher salt and ground pepper.
5) Place in pan with hot oil to brown and sear all sides of the tenderloin. Cooking 1 to 2 minutes per side.
6)Remove pork tenderloin from pan and place in an oven proof 9 x 13 pan lined with foil. Pour half the sauce over the tenderloin and bake for 10 to 15 minutes.
7) After the first 10 to 15 minutes, turn the pork over and pour the removing half of the sauce (but not the reserved 2 TBS) over the pork and bake for an additional 10 to 15 minutes until the interior of the pork reaches a temperature of 155 degrees.
8)Let set for 10 minutes, then cut into 1/2 inch slices.
9) Drizzle the reserved 2 Tbs sauce over the pork and serve.
Nicole says
January 20, 2013 at 8:28 AMI. LOVE. PORK. That is all.
Seriously, there is a reason that I have one freezer in the garage for the beef we raise and slaughter and there is another freezer for the scrumptious pork my parents raise and slaughter. I highly suggest jowl bacon, if you’ve never had it, you’ve not lived a full life. It’s pretty much the bee’s knees. Pork tenderloin is such a great piece of meat for a variety of dishes and recipes. It’s extremely versatile, reasonably priced, and there is little to no waste. As much as I love a bone-in ribeye, I still have to pay for that darn bone I’m not going to eat. One trick I’ve learned over the years, I always buy the largest tenderloins I can at the store and if they are too large to cook evenly (especially on the grill), I will “butterfly” them so they cook more evenly. There’s nothing worse than too-done tenderloin. YUCK! A nice medium is oh-so-yummy.
Happy “pork” day to you,
Nicole @ Three 31
http://nicoleandkevin.wordpress.com/
aimeeberrett says
January 21, 2013 at 10:00 AMNicole, I am just laughing about your enthusiasm! Pork is delicious, isn’t it! I am SO jealous that you have home raised beef and pork – that sounds so delicious!