10 FOUR SEASONS BREEZE | NOVEMBER 2015
1/2 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
2 tsp. olive oil, divided
1 tsp. chopped fresh thyme
1 small garlic clove, grated
1 lb. pork tenderloin, trimmed
Cooking spray
2 Tbsp. grape jelly*
2 Tbsp. red wine vinegar
1 Tbsp. minced shallots
*Instead of grape, try strawberry, cherry, red
currant, or even jellied cranberry sauce.
DIRECTIONS
Serves: 4 (serving size 3 ounces)
Chef's Corner
By Randy Balt
INGREDIENTS
Sweet & Tangy Glaze
Pork Tenderloin
I tried this dish after spotting it in a recent issue of Cooking
Light and I'm glad I did. This is a tasty way to prepare pork
tenderloin. Using jelly rather than preserves in the glaze helps
maintain a smooth texture, but you can use either. Cooking
time was spot-on and it came out very flavorful. It's another
keeper at my house.
1. Preheat oven to 500°.
2. Combine salt, pepper, 1 tsp. oil, thyme, and garlic; rub evenly
over pork. Place pork on an aluminum foil lined pan coated with
cooking spray; bake at 500° for 10 minutes.
3. Combine remaining 1 tsp. oil, jelly, vinegar, and shallots in a small
saucepan; bring to a boil. Cook 1 minute, stirring occasionally.
4. Brush half of jelly mixture over pork; bake at 500° for 5 minutes.
Turn pork; brush with remaining half of jelly mixture. Bake 5 to 8
minutes or until a thermometer registers 145°.
5. Place pork on a cutting board; let stand 5 minutes. Cut across the
grain into thin slices.
