Piquant Roasted Pork Tenderloin
What's different about this Roasted Pork Tenderloin? It is amazingly juicy, with appetizing, piquant flavors that no one can resist. Here is a great recipe for holiday entertaining that will receive tons of compliments from family and friends.
Pork tenderloin 2 onions, quartered 4 cloves garlic, slivered 12-15 dried prunes, pitted 12-15 dried apricots Apricot jam 2 apples pealed and sliced Heat 2 tablespoons extra virgin olive oil in large frying pan. (I use an extra large iron frying pan. Sprinkle salt, pepper and garlic powder on all sides of meat before placing in pan. Sear meat on all sides. Place seared roast on a large tray and cut slits/sleeves into meat at random or in a pattern.
Bake in preheated oven at 325°F. for 1-1/2 to 2 hours or according to roasting chart depending on the size of roast. Remove from oven when interior of meat registers 155ºF.
1 cup dry, white wine 2-3 cups chicken broth 2-3 tablespoons apricot jam Add above ingredients to drippings, apple slices and onions in roasting pan.
Thicken sauce with 2-3 tablespoons (or as needed) cornstarch or potato flour dissolved in 1/2 cup cold water. Stir while adding.
For an attractive holiday presentation, arrange thinly sliced meat and steamed vegetables along with a few sprigs of fresh parsley around a large platter with a bowl of piquant sauce in the center.
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