Roasted Pork Tenderloin

What's different about this Roasted Pork Tenderloin? It is amazingly juicy, with an appetizing, piquant flavors that no one can resist.

Here is another great recipe that was given to me by my sister in law, Hjalma, a wonderful cook, I might add. It's nice and easy and wonderful for holiday entertaining. This recipe for preparing Pork Tenderloin that will give you tons of compliments from your family and friends.

1 teaspoon freshly grated ginger
Dry white wine
Chicken broth
Cornstarch or potato flour
(for thickening of sauce.)
Freshly ground black pepper
Pork tenderloin
2 onions, quartered
4 cloves garlic, slivered
12-15 dried prunes, pitted
12-15 dried apricots
Apricot jam
2 apples peeled 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 a preheated oven at 325°F. for 1-1/2 to 2 hours or according to the roasting chart depending on the size of the roast.

Remove from oven when the interior of meat registers 155ºF.
Place meat on cutting board and cover with aluminum foil.

Piquant Sauce:
1 cup dry, white wine
2-3 cups chicken broth
2-3 tablespoons apricot jam

Add the above ingredients to drippings, apple slices and onions in roasting pan.
Place on the burner at medium heat. Wash sides of roasting pan with liquids in the 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. © Copyright 2020
All Rights Reserved

To Norwegian Recipes after Roasted Pork Tenderloin.

Search It Here


Share this page:
Enjoy this page? Please pay it forward. Here's how...

Would you prefer to share this page with others by linking to it?

  1. Click on the HTML link code below.
  2. Copy and paste it, adding a note of your own, into your blog, a Web page, forums, a blog comment, your Facebook account, or anywhere that someone would find this page valuable.