Tuesday, December 28, 2010

Pork Tenderloin with Lingonberry Glaze

I can't find Lingonberry preserves so I use "Red Currant Jelly" instead and I still get a very tasty pork recipe. This is from Cooking club.



1 tablespoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon coarse salt
1/2 teaspoon pepper
1 1/2 to 1 3/4 lb. pork tenderloin
2 tablespoons olive oil


3/4 cup lingonberry preserves
1/4 cup balsamic vinegar
1 tablespoon honey
1 tablespoon sugar
2 teaspoons chopped fresh thyme
1/2 teaspoon coarse salt
6 fresh sage leaves


1. Heat oven to 350ºF. Combine Italian seasoning, garlic powder, 1 teaspoon salt and pepper in small bowl; rub over pork. Heat large skillet over medium-high heat until hot. Add oil; heat until hot. Cook pork 4 to 5 minutes or until browned on all sides. Place in greased 11x7-inch glass baking dish.

2. Combine all glaze ingredients in small saucepan. Bring to a boil over medium heat; boil 5 minutes or until slightly thickened, stirring frequently. Pour over pork.

3. Bake 25 to 30 minutes or until internal temperature reaches 145°F. to 150°F. Remove pork from baking dish; cover loosely with foil. Let stand 10 minutes. Slice across the grain into 1/2-inch pieces.

4. Stir any juices from pork into glaze in pan. Serve over pork.

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