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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Apricot-Mustard Pork Tenderloin Recipe

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This recipe for Apricot-Mustard Pork Tenderloin is from Chosun Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (12 oz.) pork tenderloins
1 T. olive oil
Coarse salt and pepper
1 c. apricot jam
1/4 c. spicy brown mustard
Directions:
Directions:
Preheat oven to 350ºF. Set oven rack 4 in. from broiler. Line a rimmed baking sheet with foil. Trim pork of excess fat, rub with oil and season with salt and pepper. Bake 10 minutes. Turn oven to broil. Broil meat for 10 minutes. Meanwhile, in a small saucepan, mix together jam and mustard. Cook over medium heat until melted, 3-4 minutes. Turn heat to low. Transfer 2-3 T. mixture into small bowl for brushing. Remove meat from broiler and brush with reserved sauce. Continue broiling until pork is blackened in spots and registers 150ºF, 5-10 minutes more. Remove from oven, cover pork loosely with foil and let rest 5 minutes before slicing. Serve drizzled with warm sauce. *This dish goes great with smashed potatoes.

 

 

 

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