Apricot Balsamic Pork Tenderloin W Sesame Crust Recipes

APRICOT BALSAMIC GLAZED PORK TENDERLOIN

Steps:

• Take the pork out of the fridge. Preheat oven to 425 degrees F.
• Combine the preserves, vinegar, lemon juice & herbes de provence in a small pot. Bring to a simmer over medium heat and keep it at a hearty simmer for about 10 minutes, until thickened. Season to taste with salt and pepper. Pour some of the glaze into a small bowl for serving (this way it won't get contaminated when you're glazing the pork).
• Place the pork on a parchment lined baking sheet and season all over with salt and pepper. Brush generously on all sides with the glaze and bake for about 15 minutes, or until the pork registers 140-145 on a meat thermometer. (The temp will go up a few more degrees after you take it out of the oven.) Let the pork rest for at least 10 minutes before slicing. Serve with additional glaze.

APRICOT BALSAMIC GLAZED PORK TENDERLOIN WITH GINGER RICE AND SESAME GREEN BEANS

Steps:

• Wash and dry all produce (except for green beans). Peel and mince or grate ginger. Mince or grate garlic. Trim and thinly slice scallions, separating whites from greens. Halve, peel, and mince half the shallot (mince whole shallot for 4).
• Melt 1 TBSP butter in a small pot over medium-high heat. Add ginger, garlic, and scallion whites; cook until softened, 1-2 minutes. Add half the stock concentrate and ¾ cup water (1½ cups for 4 servings). Bring to a boil, then stir in rice. Cover and reduce heat to a gentle simmer. Cook until tender, 15-18 minutes.
• Pat pork dry with paper towels; season all over with salt, pepper, and 1 tsp Fry Seasoning (2 tsp for 4 servings- we sent more). Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and cook, turning occasionally, until browned on all sides and cooked through, 15-20 minutes. Turn off heat; transfer to a cutting board to rest. Wash out pan.
• Melt 1 TBSP butter in same pan over medium-high heat. Add minced shallot and cook until softened, 2-3 minutes. Stir in jam and vinegar. Simmer until syrupy, 30 seconds to 1 minute. Stir in ¼ cup water (½ cup for 4), half the brown sugar (use all for 4), and remaining stock concentrate. Bring to a boil, then lower heat. Let bubble until thickened, 3-4 minutes. Remove from heat; stir in 1 TBSP butter. Season with salt and pepper.
• Pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. (TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.) Carefully transfer green beans to a medium bowl. Toss with sesame oil; season with salt and pepper.
• Fluff rice with a fork; season with salt and pepper. Stir any resting juices from pork into pan with glaze. Slice pork crosswise into medallions. Divide rice, pork, and green beans between plates. Drizzle pork with glaze. Top everything with scallion greens and soy sauce to taste.

APRICOT BALSAMIC-GLAZED PORK TENDERLOIN OVER GINGER RICE WITH SESAME GREEN BEANS

Steps:

• Wash and dry all produce. Peel, then mince or grate ginger until you have 1 TBSP. Halve and peel shallot, then mince until you have 1½ TBSP (use the rest of the shallot and ginger as you like). Pat pork dry with a paper towel.
• Melt 1 TBSP butter in a small pot over medium-high heat. Add ginger and cook until softened, 1-2 minutes. Add half the stock concentrate and ¾ cup water. Bring to a boil, then add rice. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes.
• Heat a large drizzle of oil in a medium pan over medium heat. Season pork all over with salt, pepper, and 1 tsp fry seasoning (we sent more). Add to pan and cook, turning occasionally, until blackened all over and desired doneness is reached, 15-20 minutes. Set aside to rest on a plate.
• Rinse out pan used for pork, scraping out any browned bits, and dry well. Return to stove over medium-high heat. Add shallot and ½ TBSP butter. Cook, tossing, until shallot is softened, 2-3 minutes. Stir in jam and vinegar. Let simmer until syrupy, about 1 minute. Stir in remaining stock concentrate, ¼ cup water, and ½ tsp sugar. Bring to a boil, then lower heat and reduce to a simmer. Let bubble until thickened, about 4 minutes.
• While glaze simmers, place green beans and a splash of water (we used ¼ cup) in a medium microwave-safe bowl and cover with plastic wrap. Poke a few holes in wrap. Microwave on high to desired doneness, about 2-3 minutes. Drain well. Toss with sesame oil. Season with salt and pepper. Once glaze is thickened, remove pan from heat and stir in 1 TBSP butter. Season with plenty of salt and pepper.
• Fluff rice with a fork. Season with salt and pepper. Stir any juices from pork into glaze in pan. Slice pork crosswise into medallions. Divide rice, pork, and green beans between plates. Drizzle glaze over pork and serve.

APRICOT-GLAZED PORK TENDERLOIN

Steps:

• Heat broiler; set rack 4 inches from heat. Line a rimmed baking sheet with foil. Rub pork with oil; season with salt and pepper. Broil 10 minutes.
• Meanwhile, in a small saucepan, whisk together jam and mustard. Cook over medium heat until jam melts, 3 to 4 minutes; remove from heat. Transfer half to a small bowl for brushing. Cover pan to keep remaining sauce warm.
• Remove pork from broiler; brush with reserved sauce. Continue broiling until pork is blackened in spots and registers 150 degrees on an instant-read thermometer, 5 to 10 minutes more.
• Cover pork loosely with foil; let rest 5 minutes before slicing. Serve drizzled with warm sauce.

BEST BALSAMIC MARINATED PORK TENDERLOIN

Steps:

• Whisk balsamic vinegar, garlic, rosemary, honey, salt, and pepper together in a bowl. Place pork in a resealable plastic bag and pour balsamic mixture on top to coat. Squeeze out excess air, and seal the bag. Place the bag in a container to avoid leaks, and marinate in the refrigerator 6 to 8 hours.
• Preheat the oven to 425 degrees F (220 degrees C).
• Remove pork from the marinade and shake off excess. Place pork in a roasting pan or baking dish. Reserve marinade.
• Roast pork in the preheated oven until slightly pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from the oven, place on a cutting board, and cover loosely with aluminum foil. Let rest for 10-20 minutes.
• While pork is resting, pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Serve with the roasted tenderloin.

PORK TENDERLOIN WITH APRICOT MUSTARD

Steps:

• Preheat broiler and line rack of a broiler pan with foil.
• Whisk together mustard and jam in a small bowl. Whisk together 1/3 cup mustard mixture with garlic in a large bowl.
• Pat pork dry, then sprinkle all over with teaspoon salt and 1/4 teaspoon pepper. Coat pork with 2 tablespoons mustard-garlic mixture, then arrange without crowding on broiler pan.
• Toss apricots and remaining 1/4 teaspoon each salt and pepper with remaining mustard-garlic mixture. Arrange apricots in 1 layer around pork (including space between tenderloins) and broil 5 to 6 inches from heat, turning pork over once, until thermometer inserted diagonally into center of each tenderloin registers 145°F and apricots are softened, about 15 minutes. Transfer pork to a cutting board (leave apricots on pan) and let stand 5 minutes.
• Cut pork crosswise into 1/2-inch-thick slices and transfer to a platter. Spoon apricots over pork and serve remaining mustard-jam mixture on the side (sweeten with additional jam if desired).

APRICOT-GLAZED PORK TENDERLOIN

Steps:

• Place pork on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over pork., Bake at 425° for 10 minutes. In a small bowl, combine the remaining ingredients; spoon over pork. Bake 10-17 minutes longer or until a thermometer reads 145°, basting occasionally with pan juices. Let stand for 5 minutes before slicing.

APRICOT PORK TENDERLOIN

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Spread butter all over the pork tenderloin. Season with salt, pepper, and thyme. Combine garlic powder, apricot preserves, honey, and sherry in a separate bowl.
• Roast the pork in the preheated oven for 30 to 40 minutes. Remove the pork from the oven and brush with the apricot sauce. Return the pork to the oven. Continue roasting, basting occasionally with the remaining sauce, until the pork is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

APRICOT-BALSAMIC PORK TENDERLOIN W/ SESAME CRUST

Steps:

• Preheat oven to 500 degrees and arrange oven rack in middle position. Season pork on all sides with salt and pepper and with the back of a spoon completely coat tenderloins with 1/4 cup of apricot jam. Sprinkle sesame seeds all over both tenderloins until evenly coated. Line a shallow roasting pan with foil and transfer pork on it. Roast 29 minutes or until an instant-read thermometer reads between 150 and 155 degrees. Remmove from oven, list foil and wrap around pork. Let stand 5 minutes. Meanwhile, in a small saucepan, combine remaining apricot jam, hoisin sauce, baslamic vinegar, and sesame oil. Bring to a simmer, stirring, and cook 5 minutes. Slice tenderloins into 1-inch thick slices and spoon warm sauce over them.

BRANDY MARINATED PORK TENDERLOIN STUFFED WITH RICE AND APRICOTS

Steps:

• combine oj, alcohol of your choice (pepper is optional. I did not use salt so it is up to you.
• Add cinnamon (I probably used more than a tbsp but most people would prefer to make the marinade and decide for themselves.
• For stuffing combine the following.
• Combine apple juice with rice and diced appricots (raisons or any dried fruit would work as well and cook according to directions for rice.
• it actually cooks a lot faster than normal due to the quantity, so check it after 10 minutes, or double it for left overs and use the recipe directions on your rice container.
• Butterfly pork and add stuffing. Tie with cooking string, and wrap in tin foil if you wish. It just makes less of a mess and it is still browned.
• Put in flavour wave machine setting 400 degrees.I stuffed mine really full so it took 40 minutes double the 20 minites they say for pork, but I stuffed it so that would take longer, as well I opened it up a couple of times because I did not have a recipe (since I just used what I had around.
• I would suggest checking it after 20 minute since depending on the amount of stuffing and where you placed the rack (I used the 4" which cooks more slowly.
• Let rest for 5 to q0 minutes with foii removed.
• I served brocolli with sesame seeds on the side.

SESAME-CRUSTED PORK TENDERLOIN

Steps:

• Preheat oven to 375°F.
• Brush entire pork tenderloin with hoisin sauce. Roll in sesame seeds to coat all sides.
• Roll in sesame seeds to coat all sides.
• Roast for 20-25 minutes, or until the internal temperature reads 145°F.
• Rest 5-10 minutes before serving. Serve over your favorite stir-fried vegetables tossed with sesame oil.

SESAME PORK TENDERLOIN

Steps:

• In a large resealable plastic bag, combine the soy sauce, oil, ginger and garlic. Add pork; seal and turn to coat. Refrigerate for 4 hours or overnight, turning occasionally., Drain and discard marinade. Place pork on a greased rack in a foil-lined shallow roasting pan. Combine the honey and brown sugar; spoon over pork. Sprinkle with sesame seeds. , Bake, uncovered, at 425° for 20-25 minutes or until a thermometer reads 145°. Let meat stand for 5 minutes before slicing.