Sticky Bbq Glazed Pork Tenderloin Food

PERFECT PORK TENDERLOIN

Steps:

• For the pork tenderloin: Preheat the oven to 425 degrees F.
• Place the peppercorns in a resealable bag and crush them coarsely with a meat mallet or rolling pin.
• Mix together the salt, peppercorns, thyme, rosemary and crushed red pepper, if using, in a bowl. Season the pork with the seasoning mix.
• Heat a large heavy-bottomed skillet over medium-high heat and add the olive oil. Add the pork and cook, turning as needed to brown the pork all over, about 5 minutes. Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to rest.
• For the herby mustard cream sauce: Return the skillet to the stovetop over medium heat. Melt the butter, then add the garlic, thyme and rosemary and cook for a minute or two Sprinkle over the flour and cook, stirring, for an additional minute. Add the cream and bring to a simmer. Simmer until the cream thickens slightly, about 2 minutes. Stir in the whole-grain mustard and parsley. Taste and adjust the seasoning as needed.
• Slice the pork and shingle it onto a platter. Spoon some of the sauce over the top and sprinkle over some chopped parsley. Transfer the remaining sauce to a sauceboat or serving bowl and serve alongside the pork.

BBQ GLAZED PORK TENDERLOIN WITH APPLE STUFFING

Steps:

• Heat oven to 375°F.
• Place meat on foil-covered rimmed baking sheet or in shallow foil-lined roasting pan. Reserve 2 Tbsp. barbecue sauce for later use; brush meat with 3 Tbsp. of the remaining sauce.
• Bake 15 min. Turn meat over; brush with remaining barbecue sauce. Bake 15 min. or until done (160°F). Remove from heat. Brush with reserved barbecue sauce; let stand 5 min.
• Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook 3 min., stirring occasionally. Add water and apples; bring to boil. Stir in stuffing mix; cover. Remove from heat; let stand 5 min.
• Fluff stuffing with fork. Serve meat with stuffing.