A Fabulous Pork Tenderloin Can Make A Great Splash At Your Labor Day Get Together!

Posted on August 28, 2014 by Karen Schumann | 0 comments

A FABULOUS PORK TENDERLOIN CAN MAKE A GREAT SPLASH AT YOU LABOR DAY GET TOGETHER!

 

I love a fabulous tenderloin of any sort, but my trip to the market this week found me drawn to a beautiful pork tenderloin.  As the name indicates, the tenderloin is one of the most tender cuts of pork.  It is very mild in flavor so a spice rub or marinade is an essential to bring out its flavor.  I have a "never fails me" method that I have been using for years and years to keep my tenderloin juicy and flavorful with no trouble at all.  It takes as little as 3 ingredients, 4 including the pork.  I love serving it with roasted potatoes and a big salad. Sometimes I grill it, sometimes I just brown it in a saute pan and finish it off in the oven. Really, it is an amazing taste experience!  Enjoy!

Ingredients:  1 cup of a jam that you love (my favorite, Winding Drive's Raspberry Jam), a scant 1/4 cup of wine, red or white, to thin out the jam, water works fine too, and any herb combination that you love (my favorites, 3 Tbl fresh rosemary, 2 garlic cloves, and 1 tea fennel seeds or to make it easy, 3 to 4 Tbl of Herbs de Provence).

1.  Mix together jam and wine until smooth.  Add the wine a little bit at a time, you are just trying to thin out the jam ever so slightly.  You still want it on the thick side.  Remember, water works fine too!

2.  With a knife or mezzaluna, finely chop together your herb combination.  Skip this step if using Herbs de Provence or other dried spice combination.

3.  Rub the pork tenderloin with the jam mixture, coating it well.

4.  Sprinkle herb combination over the entire pork tenderloin, using it all.

5.  If desired, sprinkle a little salt and freshly ground pepper.  Grill until done (as a rule, to 145 degrees).  To keep it juicy, do not overcook.  Always let your meat rest before serving, it allows the juices to settle back in the meat.  Enjoy!

 

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