Glazed Pork Tenderloin Easy Entree
My Glazed Pork Tenderloin recipe is the absolute best ever! Whether I have been out of town or just need a really quick dinner, pork tenderloins are a wonderful choice. One time my flight was delayed due to weather conditions, but I always have a pork tenderloin in the freezer to pull out. One of my very favorite recipes and easy marinades is my Glazed Pork Tenderloin (recipe below). Whenever I have served this Glazed Pork Tenderloin for a casual company dinner, my friends tasted it and thought I had marinated the meat for hours! However, it only had time to sit in the refrigerator for 25 minutes due to my flight delay.
In a Pinch-Glazed Pork Tenderloin saves the day!
This is one of my go to recipes from KITCHEN 101 (my easiest book) when I am in a pinch. I make this recipe all the time and the secret is the fig preserves, adding a blast of flavor. Pork tenderloin is inexpensive and quick and I promise everyone will love it!
Glazed Pork Tenderloin from KITCHEN 101: Secrets To Cooking Confidence
Pork tenderloin is a lean cut of meat that can be kept in the freezer to pull out for a quick dinner. I promise it’s worth buying fig preserves as you’ll repeat this recipe often. The combination of sweet figs, fiery chili powder, soy sauce and tart vinegar makes an intoxicating marinade. Cook in the oven or grill — either way this is a hit.
Makes 6 (4-ounce) servings
1/3 cup fig preserves
1 tablespoon chili powder
1 teaspoon minced garlic
2 tablespoons seasoned rice vinegar
1 tablespoon low-sodium soy sauce
2 (1-pound) pork tenderloins, trimmed
Salt and pepper to taste
1. In plastic resealable bag, combine fig preserves, chili powder, garlic, vinegar, and soy sauce. Season tenderloins to taste and place in bag. Refrigerate one hour or longer, time permitted.
2. Preheat oven 350°F. Place tenderloin on baking sheet covered with foil. Cover tenderloins with some of the marinade, toss out remaining marinade.
3. Cook tenderloins, basting after 20 minutes with marinade in pan and continue cooking another 20 minutes or until thickest part of tenderloin registers 160°F.
Nutritional info per serving: Calories 241, Calories from Fat 27%, Fat 7g, Saturated Fat 2g, Cholesterol 100mg, Sodium 143mg, Carbohydrates 10g, Dietary Fiber 1g, Total Sugars 7g, Protein 33g, Dietary Exchanges: 1/2 other carbohydrate, 4 lean meat
Terrific Tip: Tenderloins come two to a package. If one will be enough for you to serve, halve the recipe and freeze the other tenderloin.