Wednesday, April 21, 2010
Rosemary-Rubbed Roasted Pork Tenderloin with Apricot & Ginger Glaze
Here's a great cooking idea if you are ever in the mood for roasting pork tenderloins. I first used a rosemary-spice rub to roast the tenderloin with and then finish it up with an apricot-ginger glaze, flavors that go very well with the fresh rosemary and pork.
Let's start by talking about the rosemary rub. I simply mix together fresh chopped rosemary with salt, onion powder, garlic powder, paprika, coriander powder, chili powder and fresh ground black pepper. Clean the pork tenderloin by removing excess fat and then rub the mixture all over the pork, letting it sit for about an hour or so in order for the spice rub to penetrate the meat. When ready, pre-heat your oven to 375F and start roasting the pork for about 45 minutes. Check for done-ness by inserting a meat thermometer into the tenderloin. If it register 155F and above, it is done. But in this case, you don't want it to cook all the way through yet. Remember the glaze? We'll finish up cooking the pork after we get the glaze on.
To make the glaze, I used:
1 packet of preserved apricots
2 inches of fresh ginger (sliced)
1 cup rice wine vinegar
1/2 cup of sugar
2 cups of water
2 tablespoons of salt
Add all the ingredients above in a small pot and bring it to a boil and then a medium simmer. Cook until the apricots are very tender and turn to mush when pressed with a spoon. Add more water as needed. This process may take up to an hour to complete. Remove the ginger slices when done or you can just leave them in the glaze to maintain the flavor.
OK, now back to the pork roast. The pork is almost ready and it it needs now is the apricot-ginger glaze that we just made. Generously glaze the pork with it and put it back into the oven for another 15-20 minutes. When the tenderloin is done, remove from the oven and let it rest for about 10 minutes. Slice it just before serving and you can serve it together with roasted rosemary-garlic potatoes (which can be roasted at the same time as the pork). Bon appetit!