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I love pork tenderloin especially when it’s lathered up with sauce.
Preheat oven to 425 F.
Heat oil in large nonstick skillet over medium-high heat until hot. Add shallots and sauté them for 5 minutes.
Reduce heat to medium. Add 1/4 teaspoon salt, 1/4 teaspoon pepper, ginger, preserves and vinegar into the pan, stirring constantly until preserves melt. Reduce heat again to low and let the sauce reduce by half until it’s nice and thick, about 20 minutes.
Rinse and pat the pork dry. Place it in an ovenproof dish that’s large enough for both pieces. Sprinkle pork with salt and pepper. With your hands rub the Dijon mustard all over the pork. Really slather that baby up good. Then rub in the fresh thyme.
Bake in the preheated oven for 15 minutes or until internal temperature is 160-170 F. Then remove it from the oven and let it rest 15 minutes. Slice pork and arrange it on a platter or plate and spoon sauce over top.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!