It would seem the hardest part of creating
a recipe would be naming it.
You know how
pork is the *other* white meat?
Well, I'm not a big chicken fan so in this house
pork is the white meat.
My favorite cut is the tenderloin.
America's Test Kitchen gave me the
perfect way to cook it.
I use an oven safe fry pan,
brown the tenderloin on all sides
on the stove top
and then put it in a 375 degree oven for
about 25 minutes depending on
the size of the tenderloin.
I check it for doneness by how much
give it has when I poke it with my tongs.
I like it a little pink in the middle.
Over done pork is the pits.
Pork tenderloin is a perfect vehicle for any
sauce you want.
We are big on teriyaki, BBQ
and a cranberry sauce.
I got creative the other night and came up with this:
1/2 cup apricot preserves
2 T. soy sauce
1 clove garlic, minced
2 t. fresh grated ginger
1/4 t. red pepper flakes
When I took the tenderloins out to rest
I deglazed the pan with a hit of chicken stock
then added the sauce components and
heated them through.
PS, those potatoes tasted pretty good
dunked in the sauce too.