Tag Archives: Apricot Mustard Reduction

Gonna Rise Up

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Find my direction magnetically lightspeed
Gonna rise up
Throw down my ace in the hole

Whew! Where did the week go? It was like one minute it was Monday and uploading a blog and then it seems as if I turned around and now its Saturday evening. That was a fast week and I honestly have no earthly idea why.

There’s been lots of talk the last few weeks about how George Lucas sold the Star Wars franchise to Disney. Disney has announced that JJ Abrams will direct the next Star Wars movie slated to come out 2015. For those of you not sure JJ Abrams redid the last Star Trek movie that came out a couple of years back chronicling a young James Tiberius Kirk and how he got into the star fleet academy. I actually like Abrams version of Star Trek and thought it was well done. I know and realize a lot of the purists of both Star Trek and Wars probably wont agree but I think Abrams taking on the new Star Wars movie is a move in the right direction. We’ll soon see, I am sure. Don’t get me wrong. I would consider myself a Trekkie and I grew up watching all the Star Wars films, but I’m not some cos playing douche who dresses up as Lord Vader to go see my favorite science fiction movie at midnight on the day of release. However I am excited. Sorry, not sorry.

Last week I made some pork tenderloin with apricot mustard reduction. It came out pretty good. Usually whenever I get my swine on its strictly low and slow BBQ with either ribs, butts, or hams. I don’t eat a lot of pork chops, or loins nor cook them inside but this time I gave it a try and it came out well. Roasted red potatoes and squash rounds out a healthful meal.

I’ll close this up and hope everyone has a great rest of the weekend.

Be good to each other.

Let ‘er rip, tater chips!

I come in peace. I didn’t bring artillery. But I’m pleading with you, with tears in my eyes: If you fuck with me, I’ll kill you all.
—Marine Corps General James Mattis

Roast Pork Tenderloin with Apricot Mustard Reduction

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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.

Tenerloin1

PorkTenderloin3Roast Pork Tenderloin with Apricot Mustard Reduction

Roast Pork Tenderloin with Apricot Mustard Reduction
 
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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:
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
  1. For Pork:
  2. Pre-heat oven to 400 degrees
  3. Tie off Pork Tenderloin with butchers string every couple inches
  4. Season Pork Tenderloin with Salt and Pepper
  5. In a heavy oven proof skillet (cast iron) brown Pork Tenderloin over medium high heat 2-4 min per side
  6. When Pork Tenderloin has been browned on all sides move to pre-heated 400 degree oven.
  7. Cook Pork Tenderloin in oven. Check every 20 minutes for internal temperature of 155 degrees
  8. Remove Pork Tenderloin and tent with foil and let rest for 10 minutes
  9. For Sauce:
  10. In separate skillet sweat minced shallot in tablespoon of olive oil and or butter over medium heat
  11. Add about a Cup of Apricot Preserve
  12. Add about ¼ Cup of Whole Grain Mustard
  13. Add ¼ Cup of Red Wine Vinegar
  14. Add ½ Cup of Chicken Stock
  15. Add Tablespoon of Fresh Grated Ginger or ½ Tablespoon of Dry Powdered Ginger
  16. Mix ingredients in skillet and bring to easy boil
  17. Reduce heat medium low and allow sauce to reduce by about ⅓ or ½
  18. Slice rested Pork Tenderloin and server with Apricot Mustard Reduction

Tenderloin2