Pork Tenderloin
Port tenderloin is a healthy, easy meat to cook. I often find pork chops can be very dry, but when cooked to 160F, pork tenderloin remains very moist and flavorful
ingredients
- Pork Tenderloin
- 1 pork tenderloin
- 2 tsp. each rosemary, sage, and thyme
- Salt and pepper to taste
- Sauce
- 1.5 oz jam or jelly (a scant 1/4 cup)
- 1 cup broth (beef or chicken)
- 1 tbsp cornstarch
directions
- 1
Trim fat and silver skin off pork tenderloin. Combine spices and rub on all sides of meat. Grill until meat reaches an internal temp of 155F – 160F (~20 mins). Let rest tented in foil for 5 minutes. Slice into medallions on an angle.
- 2
While the meat is cooking, make the sauce. Combine broth and jam in a small saucepan. Bring to a boil. Remove 2 Tbsp. of the broth and mix in a small bowl with the cornstarch. Add the cornstarch mixture a little at a time to thicken the sauce. Stir and bring the broth to a boil after each addition. Stop when the sauce is slightly thickened. Drizzle over pork slices and serve.
notes
I typically use exotic flavors of jam like guava, strawberry-kiwi, or mango, but apricot, raspberry, or grape are fine too!
Source: Dana Levene


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