Monday, June 9, 2014

Pork Tenderloin with Preserves and Red Potatoes

These two herbs do wonders for pork. 

 Rosemary and Thyme

These herbs combined with a little salt, pepper, and olive oil are amazing! 

Summer is here and that means no work for me. School is out and I can focus on my other passion, cooking. I have been a terrible cook this past school year. Nothing came out right. Everything was too salty, overcooked, or just plain gross. My poor husband had to deal with it, though he often suggested we eat out. We spent WAY too much money doing that so I was sure that once school was out I would begin to focus on cooking much better, healthier meals. 

Pork Tenderloin Recipe

1-2 lb. Pork Tenderloin (all natural)
1 tsp. Kosher salt
1tsp. Crushed black pepper
2-3 tbsp. chopped, fresh rosemary
2 tbsp. chopped, fresh thyme
1 tbsp. Herbs de Provence
1 tbsp. Olive Oil

I started today with a yummy pork tenderloin. I just picked up a little all natural pork tenderloin (organic) from the grocery store. This tenderloin does not have any additives or flavoring in it, which is what you want since you will be adding all of your flavoring yourself. 
Rinse the tenderloin off and pat dry with a paper towel. Place in a gallon sized plastic bag. Add salt, pepper, rosemary, thyme, and olive oil. Mix all around making sure to cover the meat with all of the seasonings. Get all of the air out of the bag and seal it shut. Put it in the fridge and let it marinate 4-6 hrs. I turned it over after 3 hrs just to make sure all of the juices were flowing.
Take tenderloin out of bag and place on roasting rack (I covered my roasting rack with foil for easy clean up). You want to bring the meat to rest outside of the fridge for a bit. Cold meat doesn't do well straight out of the fridge and into a hot oven.  Preheat oven to 400 degrees. Cook for 30-40 minutes, depending on your oven. Meat should no longer be pink and juices running clear. Take out of the oven and let rest for 10-15 min. Slice thin or thick. 


1/4 c. Fig preserves
1/4 c. Apricot preserves
1/3 c. water
1 tsp. vinegar

Combine all ingredients in sauce pan and bring to a boil, stirring to mix. Let boil for 5 minutes or until it starts to thicken. Take off of heat, stir, and let stand for 5 min.

Red Potatoes*

1/2 lb. red potatoes
1 tbsp. diced garlic
1 tbsp. chopped rosemary
2 tbsp. olive oil
1 tsp. kosher salt. 

Slice red potatoes in half and place in water. Bring to a boil until potatoes are soft. Strain. Heat a large skillet with olive oil. Sautee garlic and rosemary in the oil. Place the potatoes, cut side down into the skillet with olive oil, rosemary and garlic. Once the cut side is crisp, take out and sprinkle with kosher salt.

*I have to credit my dear friend at work for the potato recipe. Thanks LAB!

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