Pork Tenderloin With Rosemary Apricot Sauce Food

SWEET AND SOUR PORK TENDERLOIN

Steps:

• Cut tenderloin into 4 pieces. Arrange in a single layer between two sheets of plastic wrap and pound with a meat mallet until each is about 1-inch thick. Generously season with salt and black pepper.
• Whisk ketchup, rice vinegar, reserved pineapple juice, brown sugar, garlic, hot chili sauce, soy sauce, and red pepper flakes in a bowl. Set aside.
• Heat vegetable oil in a skillet over high heat. Place pork in pan; reduce heat to medium. Cook until browned on both sides and cooked through, 5 to 6 minutes per side. Transfer to a plate.
• Return skillet to medium heat. Stir butter into hot pan. When butter melts and starts to brown, stir in pineapple chunks. Cook, stirring, until pineapple is golden brown, 3 to 4 minutes.
• Stir in ketchup mixture and 1/4 cup green onion (white parts). Reduce heat to low and simmer until garlic and onion have softened, 5 minutes.
• Return pork to skillet; cook, stirring, until pork is heated through. Garnish with 2 tablespoons green onion tops.

GRILLED PORK TENDERLOIN WITH APRICOT BBQ SAUCE

Steps:

• For BBQ Sauce: Warm fruit spread in saucepan on Medium heat 2-4 min, stirring constantly.
• Reduce heat to Medium-Low, add wine, reduce to syrupy consistency; 8-10 minutes.
• stirring occasionally.
• Stir in BBQ sauce, simmer 4-5 minutes, stirring occasionally.
• Remove from heat, puree until smooth.
• Coat clean grill with vegetable oil.
• Season both sides of meat with steak seasoning.
• Sear until meat has changed color 1/4 way up from bottom, about 2 minutes.
• Turn and sear the other side.
• Turn meat back over; reduce heat to Low.
• close lid.
• Grill until just before pork reaches 150 degrees.
• Lift lid and brush Sauce on all sides of meat.
• Grill until internal temperature reaches 150.
• Once sauce has been applied watch carefully.
• It will burn easily.
• Remove from grill, let rest 10 minutes before slicing and serving.

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.

APRICOT PORK TENDERLOIN

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Spread butter all over the pork tenderloin. Season with salt, pepper, and thyme. Combine garlic powder, apricot preserves, honey, and sherry in a separate bowl.
• Roast the pork in the preheated oven for 30 to 40 minutes. Remove the pork from the oven and brush with the apricot sauce. Return the pork to the oven. Continue roasting, basting occasionally with the remaining sauce, until the pork is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

ROSEMARY APRICOT PORK TENDERLOIN

Steps:

• 1. In a small bowl, combine the rosemary, 1 Tbs. oil, 4 cloves garlic, salt, and pepper; brush over pork.
• 2. In a large ovenproof skillet, brown pork in remaining oil on all sides. Bake at 425 degrees Fahrenheit for 15 minutes.
• 3. In a small bowl, combine the preserves, lemon juice and 2 cloves of garlic. Brush over pork. Bake 10-15 minutes longer or until the meat thermometer reads 160 degrees, basting occasionally with pan juices. Let stand for 5 minutes before slicing.

PORK LOIN WITH APRICOT-ROSEMARY GLAZE

Steps:

• Heat oven to 350°F. Trim fat from pork. Place pork in 13x9-inch glass baking dish. Sprinkle with salt and pepper.
• In 10-inch skillet, heat preserves, sherry, rosemary and garlic over medium heat, stirring frequently, until thickened. If necessary, mash apricot pieces with fork into small pieces. Spoon 1/4 cup apricot mixture onto pork (reserve remaining apricot mixture). 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 thermometer reads 155°F. Cover pork with foil; let stand 15 to 20 minutes or until thermometer reads 160°F. (Temperature will continue to rise about 5°F, and pork will be easier to carve.) Cut pork into slices. Heat remaining apricot mixture; serve with pork.

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.

APRICOT PORK MEDALLIONS

Steps:

• Pound pork slices with a meat mallet to 1/2-in. thickness. In a large skillet, heat 1 tablespoon butter over medium heat. Brown pork on each side. Remove pork from pan, reserving drippings., Add preserves, green onions, vinegar, mustard and remaining butter to pan; bring just to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, covered, 3-4 minutes to allow flavors to blend., Return pork to pan; cook until pork is tender. Let stand 5 minutes before serving.

APRICOT GLAZED PORK TENDERLOIN

Steps:

• Heat oil in a large skillet over medium-high heat.
• Add pork, season lightly on one side, and sear about 2 minutes per side, until nearly cooked through.
• Add apricot preserves, tamari sauce and ginger and bring to a simmer.
• Simmer 5-10 minutes, until pork is cooked through and sauce reduces (if you like thicker sauce, remove pork once it is fully cooked to a covered dish and then keep cooking sauce, raising the temp a bit higher, until it has reduced to your liking, or add some cornstarch and cook till thick).

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.