Side Pannel
Perfect Pork Tenderloin
Perfect Pork Tenderloin
- Recipe Submitted by maryjosh on 08/07/2018
Ingredients List
- 3 TBS canola oil
- 1/4 cup apricot jam
- 3 TBS soy sauce
- 2 cloves garlic, minced
- 2 TBS Dijon mustard
- 1/4 tsp. black pepper
- 1 TBS minced jalapeno pepper (optional)
- 2 pork tenderloins
Directions
Whisk together olive oil, apricot jam, soy sauce, garlic, and Dijon Mustard (and jalapeno peppers, if using) in a 2-cup (or bigger) glass measuring cup or a small bowl.
Place tenderloins in gallon sized zipper plastic bag and pour marinade over the tenderloins. Close bag and massage marinade into pork. Refrigerate for 30 min.
Heat oven to 350 degrees F.
Heat a large, non-stick, oven-proof skillet over med-high heat. Remove pork from plastic bag and shake off excess marinade. (Reserve marinade for later)
Brown tenderloins, turning to brown on each side, for about 3 min per side.
Once pork is browned on all sides, place skillet into preheated oven and cook until the internal temperature is 145 - 150 degrees F. (In my oven this was exactly 35 minutes)
Remove the pan from the oven and tent pork with foil. Allow to rest while you make the sauce.
In small saucepan, heat the remaining marinade with 1/2 cup water. Bring to boil and reduce by about half.
Slice pork and drizzle with pan sauce.
Place tenderloins in gallon sized zipper plastic bag and pour marinade over the tenderloins. Close bag and massage marinade into pork. Refrigerate for 30 min.
Heat oven to 350 degrees F.
Heat a large, non-stick, oven-proof skillet over med-high heat. Remove pork from plastic bag and shake off excess marinade. (Reserve marinade for later)
Brown tenderloins, turning to brown on each side, for about 3 min per side.
Once pork is browned on all sides, place skillet into preheated oven and cook until the internal temperature is 145 - 150 degrees F. (In my oven this was exactly 35 minutes)
Remove the pan from the oven and tent pork with foil. Allow to rest while you make the sauce.
In small saucepan, heat the remaining marinade with 1/2 cup water. Bring to boil and reduce by about half.
Slice pork and drizzle with pan sauce.
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