Recipes
Okie-Red Pork Tenderloin
Mike Kampschaefer of Edmond, OK
MIO 2007 Recipe Roundup
2nd Place Mouthwatering Entree Category
- 2 Seaboard Pork Tenderloins
- Daddy Hinkle’s Original Dry & Liquid Seasonings
- ¼ c. Hiland Butter
- 1-2 cloves garlic, chopped
- 16 oz. pkg. J-M Farms sliced mushrooms
- ½ c. Maria Rae’s Level Two salsa (or for more heat, use Level Three)
- ½ c. Garden Club Red Plum Preserves
- ½ c. Griffin’s Wasabi Mustard
- ¼ c. Clements Apple Cider Vinegar
- ¼ c. cane syrup
- ¼ t. salt
- ½ t. cracked pepper
Instructions
To season tenderloins with dry and liquid seasonings, sprinkle liberally with the dry first, pat into meat, then sprinkle on liquid, rub into meat. Let marinate for 30 minutes. (If preferred, 8 large 1-in thick butterfly boneless pork chops can be substituted.)
In the meantime, sauté in a medium saucepan the garlic and mushrooms in butter for 5 minutes or until soft, but not browned. Add salsa, preserves, mustard, vinegar and syrup.
Cook down for 10 minutes on medium heat, to about half the volume, stirring continually. Sauce should be thick and syrupy. Add salt and pepper, more or less to taste.
Place tenderloins in medium roasting pan, cover with foil, roast at 425 degrees for 20-25 minutes or until juice is no longer pink. If preferred, tenderloin can be coked on the grill instead of the oven.
After letting meat rest 5 minutes, cut into 1-in. slices and serve warm, covered with the warm sauce. A good wine match is a Grape Ranch Syrah. Serves 8-10.
Filed Under
- Pork