tenderloin

Apricot Glazed Pork Tenderloin

/ Jodi / 28 Comments

Apricot Glazed Pork Tenderloin.

Pork lovers get ready to swooooon!  This might be the most delicious way I have ever prepared pork tenderloin!

I made this yummy recipe earlier this week to go with the Roasted Brussels Sprouts with Bacon and Apples I featured HERE.

It was like a match made in Yum Yum Heaven!  I have to admit I moaned a few times eating it!

Hope you give it a try!

Apricot Glazed Pork Tenderloin*

Ingredients

  • 1 pork tenderloin (approx. 1 1/2 lbs)
  • Salt and pepper
  • 1 Tbsp dried thyme
  • 2 Tbsp butter
  • Olive Oil
  • 1/2 cup white wine
  • 1/2 cup chicken broth/stock
  • 1 Tbsp minced fresh rosemary
  • 2 Tbsp apricot preserves (heaping)
  • 1 Tbsp Dijon mustard
  • 2 Tbsp low-sodium soy sauce (as much as I LOVE salt, I always recommend low-sodium soy sauce)
  • 1 Tbsp Worcestershire sauce

Directions:

Preheat oven to 350 degrees F.

Melt butter and a drizzle of olive oil in a large oven-safe skillet.  When hot, add tenderloin(s).  Liberally season pork with salt and pepper and dried thyme.   Sear the pork on all sides.

When pork is beautifully seared and browned all over, add wine and chicken broth/stock to the skillet.  Cover and place in preheated oven for 15-20 minutes or until internal temperature reaches 140 degrees F.

Remove pork and place on cutting board.  Cover with aluminum foil, and let rest for 5 minutes.

In skillet, add apricot jam, Dijon mustard, soy sauce, Worcestershire sauce and rosemary.  Cook over low heat for 4-5 minutes allowing the glaze to thicken.

Slice pork tenderloin and drizzle glaze over top.

Enjoy!

Cheers & Hugs,
Jodi

*Original recipe found at AGoudaLife.com.

Best Ever Dry Rub Mix for Ribs and Pork

/ Jodi / 29 Comments

dry rub seasoning mix

I recently mixed up a batch of seasonings for a dry rub mix that has rocked our world (well – that might be a teensy bit of an exaggeration… but I really wanted to catch your attention.)  

But seriously – who knew mixing spices could be so exciting…  Pack so much punch…. add such “zip” to what would otherwise be so … ordinary?!

And once you make a batch of this, you will have it for a while…  But you will want to use it often!

I’ve used it so far for slow roasted oven baked ribs where I rubbed it on and baked them for 8 hours on a low heat in the oven.  O. M. G!

I’ve also rubbed it all over a couple of pork tenderloins and marinated all day in the refrigerator, then grilled.  YUM!

Both ways turned out amazing.

I’m looking forward to trying it on more things… Maybe chicken?  Beef?  I’ll bet it would even be a nice seasoning for roasted potatoes.

This mix smells so amazing, that we sometimes just open the jar and breathe it in!

I am sure you can mix and match the ingredients as you see fit or as you have on hand, but I believe the two most key ingredients are the SMOKEY paprika (oh how I wish we had smell-a-blog or scratch and sniff photos on our phones and computers so you could experience this smell if you never have – it is very different from “regular” or Spanish paprika) and cinnamon (the smell and bit of sweet bite that you don’t quite expect takes it over the top!).

dry rub seasoning on ribs

Here is the recipe.  I hope you will give it a try.  If you do, let me know how you liked it.

Best Ever Dry Rub Seasoning Mix for Ribs and Pork

  • 3 Tbsp paprika
  • 2 Tbsp Penzey’s smoked paprika (I think this is one of the KEY ingredients)
  • 3 Tbsp chili powder
  • 3 Tbsp coarse salt
  • 1 Tbsp coarsely ground black pepper
  • 1 Tbsp ground ginger
  • 6 Tbsp brown sugar
  • 1 Tbsp freshly micro-planed nutmeg (or ground)
  • 1 Tbsp ground oregano
  • 1 Tbsp ground thyme
  • 1 Tbsp curry powder
  • 2 Tbsp dry mustard powder
  • 2 Tbsp garlic powder
  • 3 Tbsp dried onion flakes
  • 1 tsp ground cumin
  • 1 tsp cinnamon (another KEY ingredient)

Mix all together and store in airtight jar.

To use, sprinkle and rub liberally over all sides of ribs, pork tenderloin, pork chops, or anything you like.  Let marinade for several hours or overnight.  Bake or grill to your liking.

This really is an amazing seasoning mix to kick up your pork tenderloin and ribs.
It would also make a great gift to give in pint size jars for the holidays for gourmet cooking friends on your holiday gift list.

The guys we had over for dinner this past Saturday evening loved it.  I think you will too!

Cheers & Hugs,
Jodi