Thursday, November 3, 2011

Pork Tenderloin with Apricot Jam and Sage

My 6 year old walked by while I was taking these photos and says 
(in that tone they use) 
" one is going to like photos of slugs. Why are you taking pictures of that?"
me - "it's for the blog"
her - "you have a recipe for slugs?!"
(I'm thinking I may have just jumped a hundred points on the coolometer scale)
me - "no...pork tenderloin, silly"
her - "oh....(in that very disappointed tone they use)...nevermind then"
(And then my coolometer scale came crashing down and disintegrated to nothingness)

Anyway...I make this all the time.

Not sure how I haven't posted this recipe before.
And the 6 year old eats it all the time! Not sure why she was so surprised with it yesterday. But here it is. One of my family's favorite meals. One of my favorite meals to cook for it's quickness on a weeknight. And just one of those almost 'comfort food' category dishes. I hope you can give it a try.


1 pork tenderloin
olive oil
ground sage
apricot jam


oven to 350

prepare a baking dish - either line with foil or use non stick spray (I usually use no stick spray)
spoon a line of apricot jam down the middle or crosswise - whichever way fits best for the size of the meat

set aside

Now the Tenderloins - I get the package at the grocery that has two in it - 1 for now then 1 goes into the freezer for later.

(I really do not love photos of raw meat but this'll have to do)

rinse and pat dry the tenderloin

working on 1 side at a time - 
rub the one side with olive oil
generously salt and pepper
sprinkle about a half teaspoon of sage

place tenderloin into prepared baking dish - seasoned side down

repeat above directions onto unseasoned side
rub down with olive oil
salt and pepper
ground sage
then spoon a line of apricot jam down the middle of the tenderloin

I'm usually pretty generous with the jam because everyone loves to spoon it over the top like a sauce.

Bake at 350 for 35 to 40 minutes
CHECK after 30 minutes using a meat thermometer
It needs to come out around 145-150 degrees (depending how well you want it cooked)

(my dish usually needs to soak over night but after a light scrubbing is as good as new)

Once out of the oven cover it with aluminum foil and let rest for at least 5 minutes.
Slice and serve immediately.


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