Tuesday, July 21, 2009

Rubbed Pork Tenderloin.....

Dinner last night..... I've never cooked a pork tenderloin, thought it might be difficult.

But, no, not so hard.

But why were there 2 pieces of meat in the package? I thought it said pork tenderloin, not tenderloinS. Whatever. This is how it looked just out of the oven.

Here it is after slicing.

Here it is on my plate.

Now here's the professional picture from the myrecipes.com website (this was a Cooking Light recipe). They just have better lighting and a better camera.

Now, this would not be a weeknight meal for most people, remember I'm a housewife right now.

1 teaspoon garlic powder
1 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (2-pound) boneless pork loin, trimmed
1 teaspoon olive oil
Cooking spray
1 cup sliced onion (Vidalia, of course)
2 teaspoons sugar
2 cups sauerkraut, drained (I used about 3 cups)
1/2 cup apricot preserves, divided
1/2 cup water

Combine garlic powder, cumin, salt, and black pepper in a small bowl; rub spice mixture evenly over pork.

Heat olive oil in a large nonstick skillet over medium-high heat. Add pork to pan; cook 5 minutes, browning on all sides. Transfer pork to an 11 x 7–inch baking dish coated with cooking spray.
Add onion and sugar to skillet; sauté 3 minutes or until onion is lightly browned. Add drained sauerkraut to pan; sauté 1 minute.

Arrange sauerkraut mixture around pork in baking dish. Brush pork with one third of apricot preserves. Pour 1/2 cup water over sauerkraut mixture.

Bake at 425 degrees for 15 minutes. Brush pork with one-third of apricot preserves; bake for 10 minutes. Brush pork with remaining apricot preserves; bake for 10 minutes or until a thermometer inserted in center of pork registers 160° (slightly pink). Remove from oven, and let stand 10 minutes before slicing. Serve with sauerkraut/onion mixture.

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