Sunday, January 10, 2016

Delicious, Juicy, Pork Tenderloin with Apricot Glaze!

Most of my friends are well aware of my love for food, and accordingly, we received several delicious edible gifts for Christmas.  One of those lovely friends gave me some apricot preserves, and I immediately knew that some kind of pork dish was on the horizon.  I don't cook pork very often (except for a nice juicy pork shoulder or butt roast) because, well, it's just always dry.  Maybe it's me, or my cooking methods, but I knew that this called for a nice juicy pork tenderloin, one of the juiciest, and most flavorful cuts of pork.  In addition, I called my meat injector into service, and ended up with the most delicious, juicy, flavorful pork dish I've ever made.  The meat injector can be found at most grocery or drug stores in the kitchen utensil aisle, I got mine at CVS for $4.99.


1 and 1/2 lb pork tenderloin
Salt and Pepper

Inject in several parts of the tenderloin with:
1/2 can chicken broth mixed with about 2 tsp each of
Garlic Powder and onion powder, one tsp each of salt and Italian seasoning and 1/4 tsp pepper

1 small jar Apricot jam (about 1 cup or so...)
1 Tbsp Dijon mustard
1 Tbsp Sherry (or balsamic vinegar, white wine or rice vinegar)

Preheat oven to 375 degrees.

Inject pork tenderloin with the chicken broth mixture, let set for 1/2 hour.  Sprinkle with salt and pepper.

Mix glaze ingredients (if your sauce is too thick, heat over low heat for about five minutes, stirring occasionally until it loosens up a bit) and brush 1/2 of the mixture on the pork tenderloin.  Roast in the oven for 20 minutes.  Baste with 1/2 of remaining glaze and return to oven for another 20 to 30 minutes, or until a digital thermometer registers 145 in the center of the tenderloin.  You may have to roast it a little more or less depending on the size of your tenderloin to get it to 145 degrees.  Turn oven on broil and broil another five minutes to set the glaze.

Remove from oven and let it rest for about 10 minutes before you slice it.  Serve with the remaining glaze.

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