I always keep a couple of pork tenderloins around. They’re sold in hermetically sealed packages and usually have a “use by” date that is several weeks away, so it doesn’t put “pressure” on you by shouting “COOK ME!” every time you open the refrigerator. This is one of my favorite ways to fix it.
- 2 pork tenderloins
- 2 or 3 Tbsp. olive oil
- 2 Tbsp. minced garlic
- 1 cup peach or apricot preserves (I use sugar-free)
- 2 Tbsp. worcestershire sauce
Preheat your oven to 400 degrees. Get out a large skillet, as well as a dutch oven baking dish (unless you have the kind of skillet you can cover and use in the oven, then avoid some of the dishwashing and use the skillet for both cooking rounds).
Put on your food prep gloves and rub down the tenderloins with the olive oil, then coat with garlic and really rub it in. Heat up your skillet to medium high heat and brown the tenderloins on each side until they’re a lovely color. (It won’t take long at all. Do NOT burn the garlic or it will become bitter!)
Place the browned tenderloins into your dutch oven (or leave them in your skillet) and put a lid on. Bake at 400 degrees for approximately 20-25 minutes, depending upon how well done you like your pork.
While the pork is baking, mix together the preserves and the worcestershire sauce. 5 minutes before you think the meat is done, pull it out of the oven and put half the sauce mixture on it. When the meat is finally done, pull it out of the oven, lift the tenderloins onto your platter with tongs, turn the tenderloins upside down, then spoon the rest of the sauce over them. Allow the meat to rest for a few minutes before you slice and serve it.
Cutting the pork medallions at an angle would make them even prettier. A few sprigs of rosemary and a carrot curl (using the peeler you’ll find in our Gadgets & Tools section) and you have a beautiful main course.