So after seeing
KimberlyO
's Apricot and Ginger Glazed Pork Tenderloin, I decided to do something similar. I had the tenderloins in the freezer and looked around to see what else I had. There was a jar of peach preserves in the cabinet and I had some bourbon, so here's some of the lineup...
![20230417_134844[1].jpg](data:image/svg+xml;charset=utf-8,%3Csvg xmlns%3D'http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg' width='1000' height='750' viewBox%3D'0 0 1000 750'%2F%3E "20230417_134844[1].jpg")
For the glaze...
![20230417_155859[1].jpg](data:image/svg+xml;charset=utf-8,%3Csvg xmlns%3D'http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg' width='750' height='1000' viewBox%3D'0 0 750 1000'%2F%3E "20230417_155859[1].jpg")
The tenderloins were trimmed and seasoned with coarse salt and cracked black pepper and grilled to an I.T. of about 130℉. Then I started glazing them...
Pulled at about 150℉ and allowed to rest.
Next up was braised cabbage...
Saute the onion in the butter until soft. Add the cabbage and continue to saute until it starts to get soft. Add the rest of the ingredients, bring to a simmer, cover and cook for about 20 minutes. Remove lid and continue to cook until most of the liquid is gone...
Roasted red potatoes with garlic were also on the menu. I quartered them, coated with EVOO, coarse salt and cracked black pepper, 3 cloves of chopped garlic, and a heavy dose of Italian seasoning...
Into a 425℉ oven for about 30 minutes or until brown and crispy on the outside, turning them over a couple of times along the way...
I reserved some of the glaze to brush on after slicing the tenderloin. Served with garlic bread, time to eat...after giving thanks...
I would've liked a little more char on the tenderloin, but was afraid of over cooking it and my wife and grands don't really like much "black" on their meat, anyway. I did not add any salt to the cabbage, but maybe a little would have been good.
KimberlyO
's Apricot and Ginger Glazed Pork Tenderloin, I decided to do something similar. I had the tenderloins in the freezer and looked around to see what else I had. There was a jar of peach preserves in the cabinet and I had some bourbon, so here's some of the lineup...
For the glaze...
- 10oz. jar of peach preserves
- ½ cup of chopped red onion
- ½ stick unsalted butter
- ⅔ cup of bourbon
- 3-4 T spicy brown mustard
- 1 t of red pepper flakes or to taste
The tenderloins were trimmed and seasoned with coarse salt and cracked black pepper and grilled to an I.T. of about 130℉. Then I started glazing them...
Pulled at about 150℉ and allowed to rest.
Next up was braised cabbage...
- 1 head of cabbage shredded
- 1 cup of shredded carrots
- 1 cup apple juice
- ¼ cup apple cider vinegar
- ½ onion diced
- 2 T chopped ginger
- 2 T red pepper flakes
- ½ stick unsalted butter
Saute the onion in the butter until soft. Add the cabbage and continue to saute until it starts to get soft. Add the rest of the ingredients, bring to a simmer, cover and cook for about 20 minutes. Remove lid and continue to cook until most of the liquid is gone...
Roasted red potatoes with garlic were also on the menu. I quartered them, coated with EVOO, coarse salt and cracked black pepper, 3 cloves of chopped garlic, and a heavy dose of Italian seasoning...
Into a 425℉ oven for about 30 minutes or until brown and crispy on the outside, turning them over a couple of times along the way...
I reserved some of the glaze to brush on after slicing the tenderloin. Served with garlic bread, time to eat...after giving thanks...
I would've liked a little more char on the tenderloin, but was afraid of over cooking it and my wife and grands don't really like much "black" on their meat, anyway. I did not add any salt to the cabbage, but maybe a little would have been good.
