Apricot Pork Tenderloin

This is a very simple recipe… so simple, in fact, that you could assign it to a beginner cooking class and they would have no trouble at all re-creating it from your description. But in case my cooking class would like to know what this could look like, here it is.

At one point, this doesn’t look like anything you’d want to serve to anyone, but with a little amateur food styling, it is presentable.

Here’s what happens:
Get a pork tenderloin.

pork tenderloin

Pork tenderloin.

And some apricot preserves.

apricot preserves

Apricot preserves.

Get an onion too.

onion

Onion.

Slice that onion into thin pieces.

sliced onion

Sliced onion.

Finally, you’ll need three slices of bacon.

bacon

Bacon.

Wrap the bacon around the pork tenderloin.

bacon wrapped pork tenderloin

Bacon-wrapped pork tenderloin.

Brown the bacon-wrapped pork in an ovenproof pan.
(This is a new addition to the recipe. It helps to crisp the bacon.)

browning the meat

Browning the meat.

Layer the onions over the browned meat, then spread the apricot preserves over the onions.

ready to continue cooking.

Ready to continue cooking.

Place the pan in the oven and roast for 40 – 45 minutes (cooking time depends on the thickness of the tenderloin) or until the meat thermometer is reading 145°F. The pork should be a little pink and juicy. Let it rest for 5 minutes before slicing it.

After baking for 45 minutes

After baking for 45 minutes.

Here’s where you can try out your presentation skills.

Apricot Pork tenderloin, served with rice and edamame

Apricot Pork Tenderloin, served with rice and edamame.

The original recipe is here: http://cookeatshare.com/recipes/apricot-pork-tenderloin-69126

Apricot Pork Tenderloin

3 strips bacon
2 pounds pork tenderloin
1 onion, peeled and thinly sliced
1/4 cup apricot jam

Preheat oven to 350°F (175°C).

Wrap strips of bacon around pork strips. Place in a baking dish and sprinkle with onion. Spread apricot jam on top.

Roast 40 to 45 minutes or until cooked thoroughly. Serve hot.

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