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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Tropical Pork Tenderloin Recipe

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This recipe for Tropical Pork Tenderloin is from The NICU Family Cookbook , 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 pork tenderloins (1 lb each)
1/3 c chopped pistachios
1/3 c chopped dried apricots
4 T apricot preserves (divided)
3 cloves minced garlic
kitchen twine
1 T brown sugar
1 t jerk seasoning
1 t coarse salt
2 T olive oil
1 can (14 oz) chicken broth
1 T cornstarch, dissolved in 1 T water
Directions:
Directions:
Using a sharp knife, make horizontal cut down middle of each tenderloin, cutting to within 1/2 inch pn opposite edge. Press open; flatten to even thickness. In small bowl, combine pistachios, apricots, 2 T of preserves, and 1/2 of garlic. Spread mixture evenly down center of 1 tenderloin. Place remaining tenderloin on top. Tie kitchen twine at 1 1/2 inch intervals to hold together. In small bowl combine brown sugar, jerk seasoning and salt. Rub into pork, coating all sides. In large skillet, heat oil over medium-high heat. Add tenderloin, cook until lightly browned on all sides, about 5-7 minutes. Save drippings. Transfer to roasting pan. Roast in 375 oven for 30-35 minutes. Cover and let stand 10 minutes. Remove strings.
For sauce - Take drippings, heat over medium-high heat. Add broth and remaining garlic; stir to scrape browned bits from bottom of pan. Stir in remaining preserves, boil. Cook to reduce by 1/2. Whish in cornstarch, cook until thickened. Serve over pork.
Personal Notes:
Personal Notes:
Easier than it looks. Very good - we all like the recipe.

 

 

 

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