When I saw the recipe on Seasons and Suppers blog, I knew I just had to make it. I go on a lot of blogs seeking inspiration and this blog has LOADS of recipes I want to make. This is the first recipe I have made from Jennifer’s blog, and its was super easy and super delicious and won’t be the last.
You can tell by looking at the ingredients that this marinade is going to be delicious. It reminds me of the marinade I make for Famous Dave’s Twice Smoked Orgasmic Ham.
Make sure to remove all the silver skin. Silver skin is shown above and is the the muscle that is commonly left on the pork tenderloin. The silver skin does not melt or become tender. It stays tough and chewy and needs to be removed before cooking. It is very easy. Just slip the tip of your knife closely underneath the sliver skin and run the knife across the tenderloin. Place the tenderloin on the baking pan. No need to sear before hand.
This is perfect for a weeknight meal as you just combine all the marinade ingredients in one bowl, line your baking pan or casserole dish with foil for easy cleanup. Cover the pork tenderloin with the marinade. Cook until an instant read meat thermometer reads 145 degrees inserted into the thickest part of the tenderloin. You will end up with a super tender, super tangy and sweet marinade that is totally addicting. Easy and quick.
Put this recipe to the head of your to do list. You will be glad you did.
This is THE most tender meat and THE most flavorful marinade you have ever had! It is super easy to make. Anyone can do it. And perfect for a weeknight meal!
1 1/2 lb. pork tenderloin, approx.
1/2 cup apricot jam or preserves
2 Tbsp Dijon mustard
2 Tbsp balsamic vinegar
2 Tbsp brown sugar
1/8 tsp dried thyme leaves, or ½ tsp fresh (additional full stalks for garnishing)
Salt and freshly ground black pepper
Preheat oven to 375 degrees F. Line a baking pan or baking dish with non stick aluminum foil.
Prepare the sauce by mixing together all the sauce ingredients in one bowl. Set aside.
Remove silverskin and any visible fat from the pork tenderloin. Pat dry and season with some salt and freshly ground pepper. Place into the foil lined pan or dish. Pour the sauce over the pork.
Cook in pre-heated 375 degree F oven for about 35 minutes, or until the pork reaches 145F, when tested in the thickest part of the pork with an instant read thermometer. Cooking time will vary depending on the exact size of your pork tenderloin.
Allow the pork to rest a few minutes, before slicing. Spoon some of the pan sauce over the slices.
This marinade would also work well with pork chops although they will not be as tender. Could also be used on chicken or chicken wings.
- Category: Pork
- Method: bake
Keywords: pork tenderloin, sweet and tangy pork marinade, apricot preserves, weeknight meal