Black Forest Style Roast Pork Tenderloin
Ingredients:
1/4 cup sugar free cherry preserves (Smucker's brand works great)
1/2 cup fresh cranberries
1/2 cup fresh cranberries
1 tsp. ground allspice
1 tsp. caraway seeds
1/4 tsp. whole cloves
1 Tbsp. coriander
1 tsp. garlic powder
1 tsp. liquid smoke (mesquite if available)
2 Tbsp. Splenda
1/4 tsp. freshly cracked black pepper
1/4 tsp. kosher salt
2 to 2 1/2 lb. pork tenderloin
Pulse everything together in the bowl of a food processor until finely chopped and well blended together. You can place in an airtight container and store in the refrigerator for up to three days to use later. The flavors will marry together and become stronger as it sits. Trim the pork tenderloin of any visible fat and silver membrane. Slather the glaze on the pork tenderloin covering all sides. Place pork on a large dish, cover tightly with plastic wrap and refrigerate for 4 to 6 hours or overnight to marry flavors well.
Preheat oven to 400'
Remove the pork tenderloin from the refrigerator and let it come to room temperature, about 20 minutes or so, to promote even cooking. Shake off the excess marinade and sear it in a large, oven safe saute pan using medium high heat on all sides until caramelized, about 5 to 6 minutes on each side. Move saute pan to oven and roast until internal temperature reaches 155' when checked with an instant read kitchen thermometer, about 40 to 55 minutes, depending on the cut and thickness of the tenderloin. Remove from oven and let rest, loosely covered, 5 to 10 minutes. If your saute pan cannot go into the oven then carefully transfer the hot tenderloin into a roasting pan. Final internal temperature after resting is recommended to be 160'.
There are far fewer worries about pork these days and many gourmet chefs choose to serve pork slightly pink inside with an internal temperature of 155' because it remains much more moist and flavorful.
Nutrition Facts
8 to 10 Servings
Amount Per Serving
Calories 212.9
Total Fat 7.1 g
Saturated Fat 2.4 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 2.9 g
Cholesterol 89.5 mg
Sodium 208.5 mg
Potassium 520.0 mg
Total Carbohydrate 5.9 g
Dietary Fiber 0.9 g
Sugars 3.0 g
Protein 31.8 g
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