Thursday, January 12, 2012

Pork Tenderloin Three Ways!

Left: Maple, Back: Herbed, Right: Mango
My family and I wanted to try something different for a holiday dinner. Usually we would have some kind of roast (turkey, ham, pork, beef) but roasts tend to be a little dry, so I suggested we try roast pork tenderloin. You can buy a pork tenderloin at any grocery store, and they are pretty inexpensive, unlike its beef counterpart. Plus, these tender pieces of meat shouldn't be dry and tough like other meats can get.

In my photo each tenderloin is about 1 to 1 and half pounds, I am not sure if the come any larger than that and that should feed about two people, maybe even three. Once you have your loin at home, the next important step is to figure out what on earth you want it to taste like! You can be plain and sprinkle with just salt and pepper, but we wanted to try a few variations, since we had three tenderloins. We ended up with mango chutney, maple and herbed. Yum!
Herbed, Maple and Mango

For the mango chutney (or you can use ANY fruit flavored jam you you have), I mixed about 1/4 cup of chutney with a table spoon of dijon mustard and 2 tsp of oil. Easy right? Smear it on the tenderloin and voila! Sprinkle with salt and pepper.

Next, the maple! 1/4 Maple syrup, 1 tablespoon of dijon mustard, 2 tsp oil and maybe 1/2 tsp dried sage. Smear again and sprinkle with salt and pepper. I'd let this one sit for a while if you have the time to let the maple penetrate the loin. This also would be awesome grilled!

The last one we did was a simple dry rub of herbs. I used 1 tsp dried rosemary, 1 tsp garlic powder, 1/2 tsp dried sage, salt, pepper, a little oregano or thyme and voila!

It was one of the easiest holiday meals we've made and the loins were delicious. We served them with roasted carrots, onions and potatoes, acorn squash and fresh baked dinner rolls.

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