Monday, September 6, 2010

Pork Tenderloin

Ahhh, Pork Tenderloin--a tender, succulent meat!

Pork Tenderloin
1 Pork Tenderloin
Olive Oil
(other herbs if you want)

This has to be one of the easiest meats to cook. Preheat oven to 425 degrees. Rinse meat. Pat dry with paper towels. Wet meat won't brown. Season on all sides with salt and pepper. Be generous. Heat some olive oil in an oven proof skillet. You will go from stove top to oven. Brown the meat on the stove top on all sides--get a really golden brown on it. When browned, place tenderloin in the oven. Cook for 15-20 minutes. You want the meat to have an internal temperature of 145-160 degrees. I prefer it closer to 160 degrees. Let the tenderloin rest for 10 minutes when you take it out of the oven; it seals in all the juices. I served mine with a Cranberry Jalapeno Honey Dijon Glaze.

Cranberry Jalapeno Honey Dijon Glaze
1 cup of cranberry jalapeno jam
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 tablespoon of butter

Place all ingredients in a microwave safe container. Heat until butter is melted and all ingredients are hot. Stir and drizzle over meat. Note: You can use different jams. Apricot, peach, and cherry would be good, also.

Side Dishes
Buttered Egg Noodles with Broccoli
1 package of egg noodles
1 broccoli crown
4-6 tablespoons of butter
1/2 cup of Parmesan cheese

Cook egg noodles according to directions. Clean and trim broccoli. Microwave broccoli in some water for a few minutes. When noodles are done, drain and then add broccoli and butter. Sprinkle with Parmesan before serving.

Corn (because I am from the South)
Use corn on the cob if you have it, but a can of corn is fine, too.

1 comment:

Cheri said...

Just found a long lost tenderloin in my freezer today --- perfect timing!
Thanks for the link love!