Friday, March 6, 2009

Glazed Pork Tenderloin in The Oven

We like pork -- if you haven't noticed yet ---and pork tenderloins in particular. So, I am always playing around with new ways to make them. This is my latest way to do it -- the meat turns out exceptionally moist and flavorful.

Place the tenderloin on foil on a sturdy roasting pan (one that can take broiling). Then spoon over the top whatever jelly or jam you have on hand --- this time I used a pear berry one we received as a gift. Spoon lots of garlic on top, too. Sprinkle with red pepper flakes for some heat to balance the sweet of the jam. Layer rosemary on top and next to it. Season with pepper and salt.
Wrap it up tightly so that the juices won't run out. Then roast at 350 degrees for about 25 - 35 minutes, depending on the size of the tenderloin. Then, take it out and turn on the broiler.

Carefully unwrap it, folding down the sides to expose the meat for broiling, but leaving enough height to contain the juices. Broil until you get a good char and the internal temperature is 140 - 150 degrees, then take it out and let it rest -- the temperature will continue to rise ---Remove the charred rosemary, slice and serve with the pan juices.

1 comment:

  1. Keep those delicious recipes coming...another wonderful and easy recipe that I will definitely try!