Friday, February 3, 2012

Pork Tenderloin with Strawberry Glaze...........

has become one of my go to meals.  You can actually prepare it up to 3 days in advance in the refrigerator, or 3 months in the freezer.  When you're ready to make it, thaw overnight in the refrigerator.

Roasted Pork Tenderloin with Strawberry Glaze


Cooking spray
one 1 1/4 pound pork tenderloin, trimmed of silverskin
salt and freshly ground black pepper to taste
2 tablespoons chopped fresh thyme or 2 teaspoons dried

Strawberry Glaze

2/3 cup seedless strawberry preserves or jam
1/2 cup dry sherry,  red wine, or reduced sodium chicken broth
1 tablespoon dijon mustard

Preheat the oven to 400 degrees.  Line a shallow roasting pan with aluminum foil, then coat the foil with cooking spray.  Season the pork all over with salt and pepper and the thyme and place in the pan.

In a small bowl, combine the glaze ingredients.  Mix well, then brush all over the pork.  Roast until an instant-read thermometer inserted into the thickest part registers to 160 degrees, 30 to 40 minutes.  Remove from the oven and let rest for 10 minutes before cutting crosswise into 1/2 inch -thick slices.

Recipe Source:  Robin to the Rescue, Robin Miller

Yes, another recipe from Robin Miller, please check out her cookbooks when you get a chance.  
Robin to the Rescue, you won't be disappointed.

We almost always have red wine, either a Merlot, Pinot Noir, Malbec, Cote du Rhone or Burgundy in the house, because those are our favorites, so I haven't tried this with chicken broth, but I imagine it is just as good.  

This is a versatile meal.  Good enough for Sunday dinner, company or a weeknight treat.  I like to serve it with rice or couscous, so you can enjoy the wonderful glaze, and either a green vegetable or salad to go with too.  Once you see how easy, good, and even inexpensive this meal is,  it will be on your menu quite frequently.

Have a wonderful weekend!

Nancy :)

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