Robustly flavored tenderloin the perfect silver lining
You’ve heard the metaphor “Every cloud has a silver lining.” I was checking my potted herbs wintering over in the garage. Herbs like rose geranium, bay, lemon verbena, and rosemary. Three out of four are faring well. They’ll be fine until the warm weather allows for outside transferring. Care to speculate which herb is languishing? If you answered rosemary, you’re on target. Some years rosemary winters happily indoors – other years not so much.
I salvaged enough rosemary to include in an herb paste for pork tenderloin. I gussied the pork up with an apricot glaze.
Served with a side of fruited couscous, this robustly flavored tenderloin was the perfect example of a silver lining.
Now I will tell you, the tenderloin is yummy even without the glaze. That version is a go-to favorite of my recipe group friends.
Regardless of which recipe you choose, roast until the pork registers 140-145 degrees, a total of 20 minutes or so.
Rosemary pork tenderloin with apricot mustard glaze For the pork:
1-1⁄2 pounds pork tenderloin, trimmed of silver skin 2 tablespoons fresh rosemary, minced or 2 teaspoons dried rosemary, crushed
1 teaspoon coarse or regular salt
1⁄2 teaspoon freshly ground black pepper
2 small cloves garlic, minced
1 tablespoon olive oil or bit more, enough to make a loose paste
For the glaze:
Leave out the pepper for a milder glaze.
1 generous cup apricot preserves
3 tablespoons chicken broth
Minced garlic – start with 1⁄4 teaspoon and go from there 1 tablespoon Dijon mustard
1⁄4 teaspoon dried thyme
1⁄8 teaspoon red pepper flakes
Preheat oven to 450.
Line a small baking pan with foil.
Pat pork dry with paper towels.
Mix rosemary, salt, pepper, garlic and olive oil together to make a loose paste.
Place pork on baking sheet. Rub all over with herb paste, then tuck thin tip under so pork roasts evenly. Roast for 10 minutes.
Meanwhile mix glaze ingredients together. Remove pork from oven and leave in pan. Spoon glaze over pork.
Put back in oven and roast until meat thermometer registers 140-145. This took 12 minutes in my oven. Don’t over cook or meat will be dry.
Tent with foil and let rest 5 minutes or so. Temperature will rise a bit more.
Slice pork and spoon glazed juices over.
Serve with couscous.
Quick cooking couscous
3 tablespoons butter
13⁄4 cups chicken or vegetable broth
11⁄2 cups instant/quick cooking couscous
Salt and pepper to taste
1⁄2 cup diced dried apricots, golden raisins, or currants (optional)
Toasted slivered almonds for garnish (optional)
Bring broth and butter to boil.
Stir in couscous, cover and remove from heat. Let steam, covered, 5 minutes.
Stir in apricots. Fluff with fork.
Adjust seasonings.
Sprinkle on nuts and serve.
Tips:
If pork is still a bit pink is it safe to eat?
Yes, if cooked to 145 degrees.
Silver skin
This tough connective has a silvery look. It doesn’t melt during cooking, so trim it off.