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Saturday, April 24, 2010

Apr. 24 - Herb Roasted Pork Tenderloin

I've had a pork tenderloin sitting in the freezer for what seems like forever (honestly, I think it was the other half of the bulk package I bought at BJs for New Year's pork and sauerkraut). I found this recipe on my *favorite* recipe site and decided to give it a shot. I was tired of my slow cooker recipe and this one got rave reviews!

The tenderloin turned out perfectly moist and well cooked, and the flavor wasn't too bad - it wasn't an "oh my god, I could eat this whole slab of meat" type of dish, but it did taste pretty good. The glaze is very sweet, so if you're not one for sugary meat, I'd skip it. I paired it with corn and au gratin potatoes (processed food, I know - but I got the boxes for under a quarter - can't beat that price!).

Herb Roasted Pork Tenderloin
Ingredients
2 teaspoons thyme
1 teaspoon salt
1/2 teaspoon pepper
2 cloves garlic, crushed
1 (3 pound) boneless pork loin
1/2 cup sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/4 cup water
2 tablespoons soy sauce

Directions
  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a bowl, combine thyme, salt, pepper, and garlic. Rub thoroughly all over pork. Cut a few slits on the top of the roast and stick some slivers of garlic into the meat.
  3. Place pork in an uncovered roasting pan on the middle oven rack. Bake in the preheated oven approximately 2 or 2.5 hours hours, or until the internal temperature reaches at least 150 degrees F (65 degrees C), depending upon your desired doneness. I didn't have a roasting rack to put in the pan, so I cut a couple onions into thick slices and laid the roast on top of the onions so it wouldn't sit in its own drippings.
  4. Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve.
The prep time was maybe 10 or 15 minutes, but the cook time was longer - a good 2 hours and fifteen minutes. I'd make it again, but perhaps without the glaze (or just less glaze).

2 comments:

Cianciulli Family said...

My mom just dropped off pork tenderloin (she thinks my boys need to eat more meat so is always dropping something off!). I'll have to try ou this recipe this week!

Nicole said...

Im a new follower :D Let me know about any good beef stew recipes!!
xo

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