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.
1 teaspoon freshly grated ginger
Dry white wine
Cornstarch or potato flour
(for thickening of sauce.)
Freshly ground black pepper
2 onions, quartered
4 cloves garlic, slivered
12-15 dried prunes, pitted
12-15 dried apricots
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.
Insert slivered garlic, prunes and apricots into sleeves of meat.
Distribute and press in freshly grated ginger on all sides of roast.
Place apples and onions on the meat and place on a rack in roasting pan.
Insert meat thermometer in the middle of the roast and
tightly cover the roasting pan.
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.
Place meat on cutting board and cover with aluminum foil.
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.
Place on burner at medium heat. Wash sides of roasting pan with liquids in pan to include all the flavors from the roasting process.
Thicken sauce with 2-3 tablespoons (or as needed) cornstarch or potato flour dissolved in 1/2 cup cold water. Stir while adding.
Add salt and pepper to taste, if needed.
Heat sauce before serving.
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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