Broiled Rosemary Garlic Pork Tenderloins With Apricot Mustard Sauce Food

PORK TENDERLOIN WITH ROSEMARY APRICOT SAUCE

Steps:

• Heat oven to 400ºF. Combine salt, coriander and black pepper. Rub all over tenderloin and let sit for a few minutes.
• Heat oil in an oven-proof skillet over medium-high heat. Add tenderloin and cook, turning occasionally, until golden brown all over, about 8 minutes total. Add shallots and stir to coat with any oil in the pan. Transfer pan to the oven and cook until the internal temperature of the pork is 130ºF. Remove from oven, being careful of the hot pan handle. Transfer tenderloin to a cutting board and tent with foil.
• Meanwhile over medium heat, add the chicken broth, apricot jam and rosemary to the shallots. Simmer until shallots are soft and mixture is saucy, 4 to 6 minutes. Slice tenderloin and serve with sauce. Garnish with rosemary if desired.

ROSEMARY-APRICOT PORK TENDERLOIN

Steps:

• In a small bowl, combine the rosemary, 1 tablespoon oil, garlic, salt and pepper; brush over pork., In a large cast-iron or other ovenproof skillet, brown pork in remaining oil on all sides. Bake at 425° for 15 minutes., In a small bowl, combine the glaze ingredients; brush over pork. Bake until a thermometer reads 160°, basting occasionally with pan juices, 10-15 minutes longer. Let stand for 5 minutes before slicing.

GRILLED ROSEMARY PORK TENDERLOIN

Steps:

• Wash and dry tenderloin, and cut into 1/4-inch-thick pieces. Season with salt and pepper. Place in small bowl.
• Crush garlic; rinse and remove leaves from rosemary stems, and chop. Combine garlic and rosemary with wine, and pour over pork. Turn pork to marinate well.
• When ready to cook pork, spray stove-top grill with pan spray, and heat. Place pork slices on grill. Cook for about 5 minutes total, turning once and basting once or twice with marinade.

PORK TENDERLOIN WITH APRICOT MUSTARD

Steps:

• Preheat broiler and line rack of a broiler pan with foil.
• Whisk together mustard and jam in a small bowl. Whisk together 1/3 cup mustard mixture with garlic in a large bowl.
• Pat pork dry, then sprinkle all over with teaspoon salt and 1/4 teaspoon pepper. Coat pork with 2 tablespoons mustard-garlic mixture, then arrange without crowding on broiler pan.
• Toss apricots and remaining 1/4 teaspoon each salt and pepper with remaining mustard-garlic mixture. Arrange apricots in 1 layer around pork (including space between tenderloins) and broil 5 to 6 inches from heat, turning pork over once, until thermometer inserted diagonally into center of each tenderloin registers 145°F and apricots are softened, about 15 minutes. Transfer pork to a cutting board (leave apricots on pan) and let stand 5 minutes.
• Cut pork crosswise into 1/2-inch-thick slices and transfer to a platter. Spoon apricots over pork and serve remaining mustard-jam mixture on the side (sweeten with additional jam if desired).

ROASTED PORK TENDERLOIN WITH APRICOT MUSTARD GLAZE

Steps:

• Preheat oven to 375°F
• Place a rack over a foil lined baking sheet. Combine first 4 ingredients in a small bowl. Sprinkle pork loin with salt and pepper.
• Reserve half of the glaze and spread the remaining over pork loin. Bake in preheated oven 50-60 minutes, or until the pork reaches an internal temperature of 160°F
• Remove from oven and cover with foil for 10 minutes. Slice and serve with reserved glaze.

ROAST PORK LOIN WITH GARLIC AND ROSEMARY

Steps:

• Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.
• Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.

APRICOT-GLAZED PORK TENDERLOIN

Steps:

• Place pork on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over pork., Bake at 425° for 10 minutes. In a small bowl, combine the remaining ingredients; spoon over pork. Bake 10-17 minutes longer or until a thermometer reads 145°, basting occasionally with pan juices. Let stand for 5 minutes before slicing.

ROSEMARY AND GARLIC SMOKED PORK ROAST

Steps:

• At least 1 hour before grilling, soak wood chips in enough water to cover. Drain wood chips after soaking.
• Trim fat from meat. For rub, combine the snipped rosemary, the olive oil, garlic, pepper, and salt. Sprinkle rub evenly over meat; rub in with your fingers. Insert a meat thermometer into the center of meat.
• For a charcoal grill, arrange medium coals around a drip pan. Pour 1 inch of water into drip pan. Test for medium-low heat above the pan. (Hold your hand, palm side down, in the place where the meat will cook. Count "one thousand one, one thousand two," etc. Being able to keep your hand there for a count of five is equal to medium-low.) Sprinkle half of the wood chips over the coals; sprinkle rosemary sprigs over chips. Place meat on grill rack over drip pan. Cover; grill for 1 to 1-1/4 hours or until meat thermometer registers 155 degrees F. Add remaining wood chips halfway through grilling.
• For a gas grill, preheat grill. Reduce heat to medium-low. Adjust for indirect cooking; following manufacturer's directions. Grill as above, except place meat on a rack in a roasting pan.
• Remove meat from grill. Squeeze juice from lemon or lime over meat. Cover with Reynolds Wrap® Aluminum Foil; let stand for 10 minutes before carving.

APRICOT-ROSEMARY GLAZED PORK LOIN

Steps:

• Preheat oven to 350°F.
• Remove any excess fat from the roast.
• Place roast in a 13x9-inch baking dish that has been sprayed with non-stick cooking spray.
• Sprinkle with salt and pepper.
• In a small saucepan, heat the preserves, sherry, rosemary and garlic over medium heat, stirring frequently.
• When thickened, spoon 1/4 cup mixture onto pork reserving remainder.
• Insert meat thermometer so tip is in center of thickest part of pork.
• Bake uncovered 1 hour 15 minutes to 1 hour 30 minutes or until the thermometer reads 155°F.
• Cover pork with foil and allow to stand 15 to 20 minutes or until thermometer reads 160°F.
• Cut roast into slices.
• Heat the reserved apricot mixture and serve with roast.

GARLIC ROSEMARY ROASTED PORK LOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Crush garlic with rosemary, salt and pepper, making a paste.
• Pierce meat with a sharp knife in several places and press the garlic paste into the openings.
• Rub the meat with the remaining garlic mixture and olive oil.
• Place pork loin into oven for 2 hours, turning and basting with pan liquids.
• After 2 hours remove pork roast to a platter.
• Heat the wine in the pan and stir to loosen browned bits of food on the bottom.
• Serve with pan juices.