RECIPE: REC: Blackberry-Glazed Pork Tenderloin

RECIPE:
M

meryl

Well-known member
Got this in an e-mail from the Chicago Tribune.

BLACKBERRY-GLAZED PORK TENDERLOIN

Ingredients:

2 large cloves garlic, quartered lengthwise

2 Tbsps. olive oil

1 tsp. fresh rosemary

1 pork tenderloin, about 1 pound

1/2 tsp. coarse salt

Freshly ground pepper

Glaze:

1/2 cup blackberry preserves

3 Tbsps. water

2 Tbsps. each: Worcestershire sauce, cider vinegar

1 Tbsp. Thai chili paste, see note

Note: Thai chili paste is available in the Asian section of most supermarkets. Substitute with chili sauce if unable to find the paste.

DIRECTIONS:

1. Heat oven to 425 degrees. Combine the garlic, 1 tablespoon of the olive oil and the rosemary in a small bowl; make 4 slits several inches apart in tenderloin. Press garlic-oil mixture in each slit. Season the roast with salt and pepper to taste.

2. Heat an oven-proof skillet over medium-high heat; add remaining 1 tablespoon of the olive oil. Cook tenderloin, turning, until browned on all sides, about 6 minutes total.

3. Meanwhile, combine the preserves, water, Worcestershire, vinegar and chili sauce in a small saucepan over medium heat; cook, stirring, just until ingredients come together, about 4 minutes. Remove from heat; cover.

4. Transfer pork to a foil-covered baking pan; baste with the blackberry sauce. Roast, basting once with sauce, until a meat thermometer registers 150 degrees in the thickest part of the meat, about 15 minutes. Remove from oven; baste. Tent roast with foil; set aside 5 minutes. (Roast should reach 160 degrees.) Cut on a diagonal into 1/4-inch slices; serve with remaining sauce.

Servings: 4

From the Chicago Tribune

 
REC: Carrot Citrus Ginger Soup

Another one from the Chicago Tribune.

CARROT CITRUS GINGER SOUP

Ingredients:
3 Tbsps. olive oil
1 small onion, coarsely chopped
1 piece (2 inches long) ginger root, peeled, thinly sliced
2 cloves garlic, minced
3 large carrots, peeled and sliced
1 1/2 cans (14.5 ounces each) low-sodium chicken or vegetable broth
1/4 cup honey
1 cup orange juice
1 Tbsp. butter
1/2 tsp. salt

1. Heat oil over medium heat in a Dutch oven; add onions. Cook, stirring occasionally, until onions soften, about 2 minutes. Add ginger; cook 1 minute. Add garlic; cook, stirring occasionally, 1 minute. Add carrots; cook, stirring occasionally, until slightly tender, about 5 minutes.

2. Add broth; increase heat to high. Cook, stirring occasionally, 10 minutes. Lower heat to medium; cook 7 minutes. Remove from heat; stir in honey and orange juice. Set aside to cool 5 minutes.

3. Process in a blender or food processor until smooth. Return the soup to pot, add butter, stir over high heat until hot; about 1 minute. Add salt to taste. Serve hot.

4 servings

Adapted from Chicago chef Ron Bilaro
posted at the Chicago Tribune

 
Meryl, we had something along this line last night when we went to dinner...

at J Parrino's Pasta House in Springfield, MO. It was a tenderloin glazed with apple, dried cranberries and carmelized onion. Was wonderful!

Thanks for this recipe! I'm going to make it for my soon-to-be son-in-law who is a foodie. (we went to dinner with he and my DD last night)

I think we will love this recipe! Appreciate it!

 
You're welcome, all. I'll have to have a vicarious experience through all of you, since I don't eat

meat, and have to forego many mouthwatering recipes with pork, beef, veal, etc. I do eat chicken occasionally, but sometimes I really want to try something with pork, although I must admit, I know nothing about the different cuts, etc. Maybe I'll have to break down one of these days, and just go for it. Anyway, I hope it turns out well for those of you who try this - it really sounds good!

 
That sounds good, Gayle! Here's something from my files that you may be interested in:

CRANBERRY APPLE STUFFED PORK LOIN

INGREDIENTS:

1 boneless pork loin (about 3 pounds)
Sea salt and freshly ground pepper
1 cup seasoned croutons
1/2 cup chicken stock
1 cup peeled, chopped green apples
1/3 cup dried cranberries
1/3 cup chopped walnuts, toasted
1/4 cup minced shallots
2 Tbsp pure maple syrup
1 teaspoon minced rosemary

DIRECTIONS:

1. Preheat oven to 325°F.
2. Rinse the pork and pat it dry. Butterfly the roast by first cutting lengthwise about halfway through the roast. Then angle the knife and cut horizontally almost all of the way through, on both sides. Unfold the pork and cut tiny slits in the surface of the meat. Cover with 2 layers of of plastic wrap. Pound with a meat mallet to flatten as much as possible. Sprinkle with salt and pepper and set aside.
3. Place croutons and stock in a small bowl and let sit for 5 minutes, until the croutons have absorbed the stock and have softened. Mash up the croutons a bit with a fork. Stir in the apples, walnuts, shallots, maple syrup and rosemary. Spread mixture over surface of the pork. Starting with the smallest side of the meat (which should be in the shape of a rectangle), roll up tightly and secure with kitchen string. At this point you can wrap in plastic wrap and refrigerate if you are making ahead.
4. Coat the bottom of a roasting pan with cooking spray or a little olive oil. Place the roast in the pan and cook at 325°F, uncovered, for about 1 hour ten minutes, or until the pork reaches an internal temperature of 140-145°F. Start checking the internal temperature of the roast at about one hour. Let stand for 10 minutes. Remove the kitchen string and slice into 1/2-inch thick slices.

Serves 6.

From Simply Recipes - www.elise.com

http://www.elise.com/recipes/archives/002113cranberry_apple_stuffed_pork_loin.php

 
As I was trying to say before I hit "enter" :

You are one of my favorites. Don't take offense. I so appreciate your company and your advice. I sort of retired 5 years ago and now I'm studying for my teaching certificate.

 
I want to add that the Hispanic community here is an active and thriving one, but they

need teachers and I'm retired and what better way to spend my time.

 
You know, I've never done cornish hens, but it sounds like it would be very good. Thanks, Ang.

 
Too funny Ang, I almost posted the glaze would be nice on roasted chicken or sea gull (cornish hens)

 
Sea Gull LOL!! sounds like something Julia Child would have a recipe for. We watched her DVD

while having a bit of wine and appetizers on Friday night at my bookclub night, and she was making tripe. We couldn't help but let out a few yuks. She even has a recipe for squirrel.

 
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