Pork Tenderloin with Apricot Jam and Sage

My 6 year old walked by while I was taking these photos and says 
(in that tone they use) 
"mom...no one is going to like photos of slugs. Why are you taking pictures of that?"
me - "it's for the blog"
her - "you have a recipe for slugs?!"
(I'm thinking I may have just jumped a hundred points on the coolometer scale)
me - "no...pork tenderloin, silly"
her - "oh....(in that very disappointed tone they use)...nevermind then"
(And then my coolometer scale came crashing down and disintegrated to nothingness)


Anyway...I make this all the time.

Not sure how I haven't posted this recipe before.
And the 6 year old eats it all the time! Not sure why she was so surprised with it yesterday. But here it is. One of my family's favorite meals. One of my favorite meals to cook for it's quickness on a weeknight. And just one of those almost 'comfort food' category dishes. I hope you can give it a try.


YOU WILL NEED:


1 pork tenderloin
olive oil
salt
pepper
ground sage
apricot jam


TO DO:


oven to 350


prepare a baking dish - either line with foil or use non stick spray (I usually use no stick spray)
spoon a line of apricot jam down the middle or crosswise - whichever way fits best for the size of the meat

set aside


Now the Tenderloins - I get the package at the grocery that has two in it - 1 for now then 1 goes into the freezer for later.

(I really do not love photos of raw meat but this'll have to do)


rinse and pat dry the tenderloin


working on 1 side at a time - 
rub the one side with olive oil
generously salt and pepper
sprinkle about a half teaspoon of sage


place tenderloin into prepared baking dish - seasoned side down

repeat above directions onto unseasoned side
rub down with olive oil
salt and pepper
ground sage
then spoon a line of apricot jam down the middle of the tenderloin

I'm usually pretty generous with the jam because everyone loves to spoon it over the top like a sauce.


Bake at 350 for 35 to 40 minutes
CHECK after 30 minutes using a meat thermometer
It needs to come out around 145-150 degrees (depending how well you want it cooked)

(my dish usually needs to soak over night but after a light scrubbing is as good as new)


Once out of the oven cover it with aluminum foil and let rest for at least 5 minutes.
Slice and serve immediately.


Enjoy

another marinade for Pork Tenderloin

We have pork tenderloin quite often. Stuffed, grilled, roasted - can't really go wrong unless I am not paying attention and I overcook it (Not that I have EVER done that) This time I let it marinate over night then roasted. I don't know if I can do this marinade then roast in the next hour so if anyone tries it, please let me know how it turned out.

This came out completely delicious and 'no need for a knife' tender. I have learned that if I am roasting it in the oven it must come out at 152 degrees (give or take a degree or two) This takes around 25 minutes at 350 in the oven I have. Then cover with foil and let rest for 10 minutes or so. Slice thin and serve up.



YOU WILL NEED:

1 pork tenderloin                                                                                                                               (at my local grocery it usually comes in a little two pack - I save the other for something else)

1/4 cup soy sauce

1/4 cup worcestershire sauce

1 teaspoon garlic powder

2 cloves fresh garlic - minced

salt

lots of black pepper (unless you like it a little less peppery)

MEAT THERMOMETER



TO DO:

Put all marinade ingredients into a large ziploc bag (or your favorite container) give everything a little stir then add the tenderloin. Seal the bag then kind of swish things around and rub the marinade into the meat (how's that for high-tech chef speak?)   Put in refrigerator and leave overnight. Sometime early the next day flip the bag and give everything a little rub again - just to help evenly distribute all the flavors.

When ready - preheat oven to 350. Place tenderloin in a large casserole dish. There will be quite a bit of juice so you will need a dish that keeps all the juices in and the oven clean. Into the oven it goes.

I usually set my timer for 20 minutes before checking the temperature with a meat thermometer. Then gauge how much longer it will need to be in to get to 152 (155) usually another 7 to 8 minutes.

Make sure to let the meat rest for a few minutes before slicing.

Enjoy