Glazed Pork Tenderloin
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people
Ingredients:
1 pound pork tenderloin
2 cups peaches (2 large), sliced and peeled
2 tablespoons Bourbon
2 tablespoons balsamic vinegar
3 tablespoons honey
3 tablespoons olive oil
1 tablespoon unsalted butter
salt and pepper
Directions:
Heat a large cast-iron skillet over medium-high heat, and add two tablespoons of oil.
Pat dry your tenderloin with a paper towel.
Season pork with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add to skillet, and cook, turning to brown all sides, until a thermometer inserted in the thickest portion registers 140°F, 5 to 6 minutes per side. Transfer to a plate.
Add peaches to the skillet and cook, stirring often, until lightly browned, 2 to 3 minutes. Add bourbon, vinegar, and honey and cook, stirring often, until the sauce is slightly thickened, about 5 minutes.
Remove skillet from heat; add butter, swirling until melted.
Notes:
Bringing your tenderloin to room temperature before cooking will allow for fast and even cooking.
Pat the pork tenderloin before adding it to the skillet. This will ensure that your pork loin sears properly.
Let it rest covered for a few minutes before slicing to allow the juices to remain and settle in the meat.
How do you keep pork tenderloin from drying out?
I am asked this question often, and the answer is straightforward:
Bring to room temperature before cooking,
Sear it beautifully all over.
Do not use piercing cooking tools; these will poke holes in your searing and let the juices run off.
Lastly, please remove it from the heat once nicely seared, cover it, and let it rest.
That is all your pork needs to remain nice and juicy inside. Trapping the juices inside and allowing it to rest will settle the juices, and you will enjoy a fantastic piece of meat that you can almost cut with a butter knife.
Giangi’s Tips on cooking with alcohol:
Be extremely careful when placing alcohol in a skillet. I always remove the skillet from the heat source and turn it off.
Placing the alcohol in the middle of the pan is the safest way of doing it.
Of course, always keep your eyes on the skillet.
Also, keep all loose clothing away from the heat source.
When returning to the stove, start with a low flame and increase it. Gently swirl it around and add the cream or butter as per the recipe description.
Pro Tips:
Bringing your tenderloin or meat to room temperature before cooking will allow for fast and even cooking.
Pat the pork tenderloin dry before adding it to the skillet. This will ensure that your pork loin sears properly.
Let it rest covered for a few minutes before slicing to allow the juices to remain and settle in the meat.
Variations and Substitutions:
Create this recipe with any seasonal fruits, such as pears or apples.
Add some dry cranberries and or raisins to your fruits during the holiday season while making the glaze to bring a touch of festivities to your dinner.
Whiskey, Brandy, or Cognac can replace bourbon. All have an intense and fantastic flavor.
Storing and Reheating:
Store: Allow your leftovers to cool off completely. Store in an airtight container in the refrigerator for up to three days.
Reheat: Return to room temperature and place in a small baking dish. Add a tablespoon of water, cover with foil, and heat in the oven for up to 15 minutes.
Freeze: You can store your leftovers in the freezer for up to four months. Thaw in the refrigerator before reheating.
Frequently Asked Questions:
What is the secret to moist pork tenderloin?
The secret is not to overcook it. Searing it and letting it rest under cover will maintain the juices internally. Not poking the meat is another excellent way to keep your pork moist.
What is the best method to cook pork tenderloin?
Searing it to create a great outer crust and finishing it in the oven to bring it to a safe internal temperature, the combination of the two creates moist pork that is always cooked all the way through.
How to cook pork so it does not dry out?
Do not overcook it, and allow it to rest before serving. Cook to an internal temperature of 135-140°F and then let it rest before slicing. The resting part settles the juices and keeps the pork tenderloin moist.
Nutritional Facts:
Calories: 359kcal | Carbohydrates: 22g | Protein: 24g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 72mg | Potassium: 558mg | Fiber: 1g | Sugar: 21g | Vitamin A: 341IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 2mg
Recipe courtesy of Giangi’s Kitchen.com
