I got inspiration for this over at Hilahcooking.com If you are not familiar with Hilah then I would seriously advise you to head on over to her site and poke around. Hilah makes short Youtube cooking videos and she is awesome and funny with a capital Holy Shit! She is from Austin, Texas and has a flair for Tex Mex.
Anyway this is my interpretation of Roast Pork Tenderloin with a Apricot Mustard Reduction. Todays pork is pretty lean, so the health conscious among us shouldn’t worry too much. As you can see I threw in some roasted red potatoes, squash, and zucchini to null out any doubt of bad caloric intake.
Roast Pork Tenderloin with Apricot Mustard Reduction
Roast Pork Tenderloin with Apricot Mustard Reduction
Prep time
Cook time
Total time
A quick and easy roasted pork tenderloin. Pork is pretty lean and flavorless these days so kick up the flavor with a simple apricot and mustard reduction.
Author: www.whatsupbrock.com
Recipe type: Entree
Cuisine: American
Serves: 6
Ingredients
- 1 Pork Tenderloin
- 1 Small Jar of Apricot Preserves
- 1 Small Jar of Whole Grain Mustard
- 1 Small Shallot Minced
- ¼ Cup of Red Wine Vinegar
- ½ Cup of Chicken Stock
- 1 Tablespoon Fresh Grated Ginger
- Salt
- Pepper
Instructions
- For Pork:
- Pre-heat oven to 400 degrees
- Tie off Pork Tenderloin with butchers string every couple inches
- Season Pork Tenderloin with Salt and Pepper
- In a heavy oven proof skillet (cast iron) brown Pork Tenderloin over medium high heat 2-4 min per side
- When Pork Tenderloin has been browned on all sides move to pre-heated 400 degree oven.
- Cook Pork Tenderloin in oven. Check every 20 minutes for internal temperature of 155 degrees
- Remove Pork Tenderloin and tent with foil and let rest for 10 minutes
- For Sauce:
- In separate skillet sweat minced shallot in tablespoon of olive oil and or butter over medium heat
- Add about a Cup of Apricot Preserve
- Add about ¼ Cup of Whole Grain Mustard
- Add ¼ Cup of Red Wine Vinegar
- Add ½ Cup of Chicken Stock
- Add Tablespoon of Fresh Grated Ginger or ½ Tablespoon of Dry Powdered Ginger
- Mix ingredients in skillet and bring to easy boil
- Reduce heat medium low and allow sauce to reduce by about ⅓ or ½
- Slice rested Pork Tenderloin and server with Apricot Mustard Reduction
