Saturday, July 20, 2013

Pork Tenderloin

 1/2 cup Balsamic Salad Dressing
 1/2 cup seedless blackberry jam Salt(Salt is optional) and pepper, to taste
 2 teaspoons Dijon mustard
 2 teaspoons Worcestershire sauce
 1/2 teaspoon of ground ginger
 1/2 teaspoon ground cinnamon
 Pinch of cayenne pepper
 2 pork tenderloins about 2 lbs.

Preheat oven to 425 and lightly coat  roasting pan with non-stick cooking oil spray.

Glaze, in a medium size microwave safe bowl warm  jam for 30 to 40 seconds, and whisk until nice and smooth in the same bowl, add Balsamic Salad Dressing, pinch of salt and pepper, mustard, Worcestershire sauce, ginger, cinnamon and cayenne pepper and mix together until well

Divide the glaze evenly into two bowls. Sprinkle pork loins with a generous amount of salt and pepper and transfer to roasting pan. Cook  the pork loins for 12-15 minutes. Take one bowl of glaze, brush each loin with the glaze and put in the  oven for another 4 minutes and Repeat the process.

When the pork loins are cooked through, remove from the oven and cover the tenderloins with   aluminum foil and allow the meat to rest for at least 10 minutes. Get rid of any left over glaze that used for brushing pork. Slice meat and drizzle with the unused glaze.

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