Pan Roasted Pork Tenderloin With Fiery Apricot Glaze
Pork tenderloin is one of my favorite cuts of meat. In addition to being lean, healthy and very tender, it is ideally suited for cooking with a variety of marinades or glazes. This one combines the sweet flavor of dried apricots with the fiery heat of red pepper flakes. This glaze can also be used as a dipping sauce for appetizers like eggrolls or fried shrimp.
Ingredients
1 or 2 pork tenderloins trimmed and peeled
olive oil
5 dried apricots
½ cup sugar
½ cup unseasoned rice vinegar
½ cup water
2 teaspoons crushed red pepper flakes
Technique
Add water, vinegar, sugar, apricots and pepper flakes to a saucepan and bring to a boil. Remove from heat and cover. Set aside for 30 minutes to allow apricots to rehydrate. Add to blender and puree until smooth. Return to pan and simmer over low heat until slightly thickened.
Heat a large oven-proof skillet (no plastic or wooden handles) over medium-high heat and add just enough olive oil to cover the bottom of the pan. Be sure the pan is hot before adding the meat. Sear the pork quickly until browned on all sides. If your skillet can’t go in the oven, you will have to transfer the meat to a baking dish after searing.
Brush the pork generously with the apricot glaze and place in a 350 degree oven. Turn and reglaze 4 or 5 times during cooking process. Cook to an internal temperature of 150 degrees, approximately 30 minutes. Place meat on a cutting board and tent loosely with foil for 5 minutes before carving. Meat should still be slightly pink.
Technique for Trimming Pork
Pork tenderloins usually come out of the package with a thin layer of fat and connective tissue called silver-skin. This is very tough and will cause the meat to curl if it is not removed prior to cooking. The easiest way to do this is with a boning knife. Insert the tip of the knife under the edge of the membrane and angle the blade slightly upward. Remove the membrane in narrow strips by cutting away from yourself.
Safety Notes
Generations of Americans have grown up eating overcooked pork. There was a time when this was necessary to avoid the threat of trichinosis. This threat is virtually non-existent today. The number of trichinosis cases reported annually in the U.S. can usually be counted on one hand, and they always occur on family farms where hogs are fed scraps. Commercially raised pork is absolutely safe.
Be very careful when blending hot glaze mixture. Never fill the container more than halfway, and remove the center cap from the lid to allow steam to escape. Place a clean towel over the lid and hold it firmly in place when you start the blender. Be sure the towel is folded several times to protect your palm from a hot blast of liquid.
You can use any leftover glaze as a sauce for the pork, but you must be careful to bring it to a full boil first if you have been brushing it onto the pork directly out of your saucepan.