My default method of preparation for pork tenderloin is butterflied and grilled. I suppose default means a single entity, so I will break that rule and include a second option: sous-vide. But sometimes you get into a situation that prevents both from happening. It was very nasty outside so grilling would be masochism. And there was not enough time to sous-vide unless we wanted to have dinner at 9pm. Brazilians do that often, but I totally lost that habit and have no interest in re-visiting it. I had to come up with a plan C, and this was the tasty outcome.
PORK TENDERLOIN WITH APRICOT-MISO GLAZE
(adapted from Bon Appetit)
Nonstick vegetable oil spray
5 tablespoons apricot preserves
1/4 cup red miso
1/4 cup Champagne vinegar
2 teaspoons finely grated orange peel
2 pork tenderloins
1/2 cup low-salt chicken broth
Heat oven to 425°F. Coat large rimmed baking sheet with oil spray. Combine preserves, miso, vinegar, orange peel, and garlic in small pot over medium heat. Cook until thickened, 1 to 2 minutes. If you want to make a smooth sauce, use a handheld mixer or small food processor for a few seconds. Reserve.
Sprinkle pork with salt and pepper. Place on prepared baking sheet, tucking thin end under to ensure even cooking. Brush with 2 tablespoons apricot glaze; roast 12 to 15 minutes. Turn pork over with tongs and brush with 3 more tablespoons glaze. Continue to roast until instant-read thermometer inserted into center of pork registers 150°F, 10 minutes longer. If you like your pork cooked a bit more (we do), keep cooking and check the internal temperature with a probe thermometer.
Transfer pork to cutting board, tent with foil, and let rest 10 minutes. Meanwhile, add chicken broth to remaining apricot glaze. Bring to simmer and cook until reduced to 2/3 cup sauce, about 5 minutes. Season with salt and pepper. Slice pork crosswise into 1/2- to 3/4- inch-thick slices and arrange on platter. Spoon sauce over and serve.
to print the recipe, click here
Comments: There is really nothing special about the handling of the tenderloin, apart from the delicious glaze. Different brands of apricot preserves have different levels of “chunkiness”, I used one with pretty large pieces of apricot and they did not quite melt into the sauce even with heating. So I opted to smooth things out with my blender. You might get by without that step. I only roasted one tenderloin, and had a bit of sauce leftover. It showed up again a couple of evenings later to coat chicken-cashew meatballs. Perfect marriage. Actually I believe this glaze will go well with pretty much any type of protein, including seafood.
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7 thoughts on “PORK TENDERLOIN WITH APRICOT-MISO GLAZE”
Absolutely love your apricot-miso glaze and pork . . . and this recipe will be made as soon as I can get my hands on a pork fillet – it sounds so moreish BUT I shall halve and grill !!! Indoors. In Australia we ‘barbecue’ outdoors, never ever ‘grill’ there ! Grilling is hugely popular here but we do that in the grill drawer present in every electric stove just under the hotplates. A pull-out shelf one can have at various heights with top burners hot to very hot . . . that is how we cook all grilled meats, brown frittatas, grill our cheese sandwiches etc.??? I cannot believe all American stoves are not fitted alike – it must just be a ‘language thing’ ? Anyway your glaze will be tried in this way on medusae-hot methinks so as not to burn . . . only have orange and white misos on an everyday basis . . . shall come back to tell the tale . . .
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Yes, we call that broiling here and I do have this setting in our oven but it tends to smoke so much I avoid using it. It does give that amazing flavor and color, though….. sometimes worth the trouble, right?
*huge smile* This is not my first conversation with the US regarding the topic ! Australians grill/broil indoors virtually daily – some 2-3 times a day and a ‘family’ of 1-4 will hardly go outdoors to cook most of their meals. Yes, a few stoves have the coils in the oven +/- in the drawer . . . but I use the drawer twixt the hotplates and the oven all the time. The coils in mine give more heat than an outdoor barbecue – unless the grill has nut been cleaned there has never been any smoke unless some fat has begun burning . . . just some enticing aromas !! In the case of your beautiful glaze it would have to be brushed on later or a lower temp used so the sugars would not burn . . . .
I also usually sous vide pork tenderloin but this looks like a good option. Love the glaze! Happy New Yer.
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Made the sauce for this for serving with sousvide chicken thighs. Used strips of orange peel and a couple of cloves of garlic in the bag with the chicken while doing the sousvide. Then, used the chicken juices instead of chicken broth to make the sauce. Had white miso, not red, so used that. Wow, is this sauce a hit in our house! Can’t wait to try it as originally posted for pork tenderloin. But, where in the recipe is the garlic the instructions call for? I punted and just put in a couple of cloves in the sauce.
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sorry, I don’t use garlic because of food sensitivities of my husband, so sometimes I forget to edit the recipe accordingly – that part escaped me. I did not use any garlic