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

  • 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 ¼ cup)

  • 1 cup broth (beef or chicken)

  • 1 tbsp cornstarch

  • 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.

  • 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.

Pork Tenderloin photo
notes:

I typically use exotic flavors of jam like guava, strawberry-kiwi, or mango, but apricot, raspberry, or grape are fine too!

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