"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-glazed Pork tenderloin Recipe

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This recipe for Apricot-glazed Pork tenderloin, by , is from Humpskunk & Buttermilk, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stacie Tew
Added: Sunday, September 3, 2006


2 pork tenderloins, 12 oz. each
1 T. olive oil
course salt
freshly ground pepper
1 10 to 12 oz. jar apricot jam
1/4 c. spicy brown mustard

Trim excess fat from tenderloins.

Heat broiler; set rack 4" from heat. Line a rimmed
sheet with foil. Rub pork with oil; season with salt and
Broil 10 min.

While pork is broiling, whisk together jam and mustard
in a
small saucepan. Cook over medium heat until jam
about 3 to 4 minutes. Remove from heat. Transfer half
to a
small bowl for brushing. Cover pan to keep remaining

Remove pork from broiler and brush with reserved
Continue to broil until pork is blackened in spots and
150 on a meat thermometer, aprox. 5- 10 minutes

Cover pork loosely with foil; let rest 5 minutes before
Serve drizzled with warm sauce.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
I have made this recipe with larger cuts of meat with
Typically, I have broiled them longer before adding the
glaze, and
if the sauce blackens too much, it can be covered with
foil for the
remainder of cooking. This recipe is an extremely easy,
delicious meal that always wins raves.




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