Tag Archives: Pork Tenderloin

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

I paint a picture of the days gone by…

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When love went blind and you would make me see
I’d stare a lifetime into your eyes
So that I knew that you were there for me
Time after time you there for me

The year was 1989 and Skid Row was exploiting the popular trend at the time of the heavy metal power ballad. Its a toe tapper. Now I feel dirty.

I must hurry and change the subject to more manly items.

My niece and my brothers dog Spook.

Spook_Charlotte

She’s almost two and thats my brothers pit bull hanging from his rope. There is a small knot he bites and hangs there. The dogs half retarded and has breath that smells likes ass but he’s a good dog, and has never been aggressive towards Charlotte. Charlotte isn’t afraid of him and they play and tolerate each other. Being reasonable dog owners my brother isn’t very far when the two are together, but in any event, this is proof breed has nothing to do with the perceived notion of dog aggression. How you raise a dog and your pet responsibility holds all the cards to how your animal will behave around people.

Something else comes to mind and seems to work the same way. Guns. Imagine that. We can pass and or overturn breed specific dog laws and ordinances, but somehow we think if we eliminate certain assault weapons then we’ll magically be safe. Anyone see the irony in this?

Ugh, people are stupid, particularly the ones working in Washington DC.

People for years have asked me about computers, help them with computers, ask what computers to buy. I make no bones that for many years I have made a decent living making Windows based Microsoft products work. I don’t look that good fortune in the gift horse mouth. However anyone that has asked me in the last five or six years what computers to get I answer in the following way.

If money is an issue and you don’t care about shit software, constant vigil over virus protection, and operating system upgrade or patch up, then go with Microsoft Windows. You have some extra money, and want something that just works and is not a pain in the ass go spend your money on Apple.

MacBookPro

Six years ago, I got rid of every single Microsoft product in my house and I haven’t looked back. Today I have continued that trend and upgraded my 2007 MacBook with a brand new model MacBook Pro. I have some work projects coming up and worked a deal with the ol’ employer. I am as happy with this new laptop as I was with the first one six years ago. You pay a premium for Apple products, but there is a reason. Its not junk. Fit and finish, function of the operating system and it blows Windows shit out of the water.

I’ll continue to earn a living making Microsoft products work. When I come home and want to use a computer though, Its going to be an Apple product. Call me a fan boy, I don’t care. Show me what you can do with your Windows product and I’ll show you I can do it better faster and easier with Apple. At twice the price, but I sleep at night knowing when I use my Apple products they will work without aggravation.

So all of you I have steered towards Apple products, I just want you know, I practice what I preach.

Today is TGIF. Its also pork tenderloin with apricot mustard sauce dinner day. I’ll snap a few pictures if it turns out ok and post it in the recipe section. Pork is pretty lean and I’ll throw in some squash and zucchini to health it up a bit.

Let ‘er rip, tater chip!