Receta Strawberry-Jam-Glazed Pork Tenderloin

by Pamela Steed Hill

Juicy pan-roasted pork tenderloin with a sweet and sticky glaze is one of those simple dishes that looks much more complex on the dinner table. And that’s ok—you’re the cook. You know how easy it was. Your guests will simply know how delicious it is. I love using whatever jams or fruit preserves I have in the fridge to make tasty sauces and glazes for roasted or grilled meats. This time, it was strawberry jam, but you could sub in peach jam or apricot preserves for other great finishes. Serves 4 Ingredients 1-1/4-lb pork tenderloin, trimmed 1 tbsp olive oil sea salt freshly ground black pepper 2 tsp unsalted butter 1 tbsp finely chopped shallot 1/4 cup strawberry jam 1 tbsp honey 1 tbsp white balsamic vinegar 1 tsp finely chopped rosemary Preparation Preheat the oven to 400° F. Heat a large, cast-iron (or other ovenproof) skillet over medium heat and add the olive oil, swirling to coat. Season the pork tenderloin with salt and pepper and sear, turning until browned on all sides, 8-9 minutes total. Place the skillet in the oven and roast until just cooked through but still pink in the middle, 16-18 minutes, depending on size. Meanwhile, heat a small, nonstick saucepan or skillet over medium-low heat and add the butter. When the butter is foamy, add the shallot and cook, stirring frequently, 2 minutes. Add the jam, honey, and vinegar and cook, stirring frequently, until slightly thickened, 6-7 minutes. Remove from the heat and stir in the rosemary. Season with salt and pepper. About 5 minutes before the tenderloin is done, brush with half the glaze and continue roasting. Transfer to a cutting board and let rest 5 minutes. Beginning to SearAfter TurningGlaze Beginning to CookRoasted Tenderloin Brush with the remaining glaze, cut into 12 slices, and serve. Strawberry-Jam-Glazed Pork Tenderloin