Glazed Pork Tenderloin in The Oven by Barbara
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We like pork tenderloins. So, I am always playing around with new ways to make them. This is my way to do it in the oven-- the meat turns out exceptionally moist and flavorful.
--Barbara
Glazed Pork Tenderloin in the Oven
Serves 4
1 pork tenderloin, dried with paper toweling
2 - 3 T. jelly, such as plum, blackberry, pear or apricot
1 T. minced garlic
1/4 t. red pepper flakes (or more if you prefer)
a sprig of fresh rosemary (optional)
salt and pepper
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Dry off the pork tenderloin with a paper towel. (You don't want the meat to steam.).jpg){kind=link}
Place the tenderloin on the 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.
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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. .jpg)
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 to 165 degrees after about 10 minutes. Remove the charred rosemary, slice and serve with the pan juices.
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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 to 165 degrees after about 10 minutes. Remove the charred rosemary, slice and serve with the pan juices.
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