Somehow pork has gotten a bad rap, but pork tenderloin is delicious, lean, inexpensive and perfect to roast when you are expecting a crowd. This dish surprises with the aromatic glaze that has a nice tangy flavor and works so nicely on the pork. The key to keeping your pork juicy is to not overcook it by using a meat thermometer to get it to the perfect temperature.

Most of the time you will buy your tenderloin prepackaged at the grocery store. Remember to remove the “silver skin”, or the pearlescent membrane attached to the meat. Pinch the meat to pull the membrane away from the muscle, slide your knife under the membrane and slowly cut along the muscle, taking care to remove as little of the meat as possible. 

Roasted Pork TenderloinWith Apricot Mustard Glaze

Active work time 15 minutes; total prep time 45 minutes
Serves 4 to 6

Ingredients
1 pork tenderloin (about 2 pounds)
½ cup apricot chutney or jam
¼ cup Dijon mustard
¼ cup mayonnaise
2 shallots, minced
1 tablespoon thyme, chopped
¼ cup brandy
Kosher salt
Freshly ground black pepper
4 tablespoons olive oil

Method
Preheat oven to 400 degrees F.

Combine the apricot chutney, mustard, mayonnaise, shallots, thyme and brandy in a saucepan and cook over medium heat for 10 minutes, stirring often. Be careful not to burn it. Set aside.

Season the tenderloin with salt and pepper.

In a large sauté pan, heat the olive oil over medium-high heat. Sear the tenderloin, turning to brown it on all sides, about 10 minutes.

Transfer the tenderloin to a baking dish or baking sheet lined with parchment. Brush all sides of the tenderloin with half of the glaze mixture.
Roast for 5 minutes, then brush the remaining glaze over the tenderloin. Roast until the pork reaches an internal temperature of 140 degrees F., about an additional 10 minutes.

Transfer the pork to a cutting board, cover loosely with foil, and let it rest for 5 minutes before carving.