Pork Tenderloin

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wwltv.com

Posted on June 22, 2011 at 3:29 PM

Updated today at 9:38 AM

 

1 can Pam for pre-spray
1/4 cup extra virgin olive oil
2 finely trimmed pork tenderloins (they come 2 to the pack)
2 tsp. salt/black pepper mix
2 tsp. Frank Davis Pork Seasoning
1 cup yellow onions, finely diced
2 tsp. fresh garlic, minced
2 tsp. thyme leaves
1/4 cup cocktail sherry
2 cups apple juice
1 cup chicken broth
1/3 cup apricot preserves
1 tsp. lemon zest
1/3 stick unsalted butter
2 tbsp. parsley, minced

First take an oval roaster large enough to handle the tenderloin and spray it down liberally with Pam.  Then preheat the oven to 450 degrees and place the roaster on the stovetop over medium-high heat and add to it the quarter cup of olive oil.
 

In the meantime, while the pan is coming up to heat, generously and briskly rub down the fillets with the salt and pepper mixture and the pork seasoning mix.  Take time here to completely rub the seasonings into the meat with your hands—this is really all the seasoning the meat will get, so be sure you do it with special care.

At this point, it is time to sear the fillets—you want to ensure that they retain all of their juices.  And the way you do that is by gently lowering them into the hot oil in the oval roaster.  But do not keep moving them around.  Instead, gradually roll them over and over in the oil—this takes a few minutes to do right. But attempt to turn them only when the seared meat that’s touching the bottom of the pan releases itself from the metal—that’s how you’ll know they’re sealed.  Each time the release happens, roll the pork a little to sear yet another portion of the surface.

When both fillets have been seared and beautifully browned, cover the roaster tightly with the lid and slide the whole thing into the oven.  Then roast the pork for about 30 minutes to an hour (depending upon their weight) or until their internal temperature reaches 140 degrees on an instant-read meat thermometer. 
 

When they’re done, immediately remove them from the roaster pan and place themt on a warming platter for the time being.  Then put the roaster pan back on the stovetop, turn up the burner to high, and immediately stir in the onions and garlic.  As soon as the onions and garlic soften and clear, one at a time stir in the rest of the ingredients (except the parsley).  Then reduce the fire to medium-low and reduce the sauce to about half of its original volume (and until it begins to slightly thicken and form a glaze).  Expect this procedure to take about 15 minutes or so.

When the sauce is ready, thinly slice the fillets on a slight bias so that you end up with oval-shaped slices.  Then dish up three or four pieces per person on a warm dinner plate, drizzle on a liberal serving of the apricot sauce, sprinkle on the parsley, and you can present it alongside your traditional New Year's cabbage and black eye peas. 

This, y’all, is N’Awlins!

 

 

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