Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Friday, December 9, 2016

Pan-Roasted Pork Tenderloin with Apricot-Honey Glaze

I never get tired of cooking pork tenderloin, and my favorite method is pan roasting. It’s simple, it’s easy, it’s delicious. And, of course, it’s pretty darn fast because overcooking this wonderfully supple, tender meat is…well, not a good thing. Less than 30 minutes does it.

To finish it off, the glaze here is thick, rich, sticky, fruity, sweet, and loaded with flavor. And just as simple as the pork. What’s not to love?

Serves 4

  • 1-1/4-lb pork tenderloin, trimmed
  • 1 tbsp olive oil
  • sea salt
  • freshly ground black pepper
  • 1 tbsp unsalted butter
  • 1/4 cup apricot preserves
  • 2 tbsp honey
  • 1 tbsp white balsamic vinegar
  • 1 tbsp finely chopped flat-leaf parsley
Trimmed Tenderloin
  1. Preheat the oven to 400° F.
  2. Heat a large, cast-iron (or other ovenproof) skillet over medium heat and add the olive oil, swirling to coat. Season the pork tenderloin with salt and pepper and sear, turning until browned on all sides, 8-9 minutes total.
  3. Place the skillet in the oven and roast until just cooked through but still pink in the middle, 16-18 minutes, depending on size.
Tenderloin Beginning to Sear 
After Turning

  1. Meanwhile, heat a small, nonstick saucepan or skillet over medium-low heat and add the butter. When the butter has melted, add the preserves, honey, and vinegar and cook, stirring frequently, until thickened, 9-10 minutes. Remove from the heat and stir in the parsley. Season with salt and pepper.
  2. About 5 minutes before the tenderloin is done, brush with half the glaze and continue roasting. Transfer to a cutting board and let rest 5 minutes.
Glaze Beginning to Cook

Apricot-Honey Glaze

1st Glaze
Brush with the remaining glaze, cut into 12 slices, and serve.

Pan-Roasted Pork Tenderloin with Apricot-Honey Glaze

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