Zesty pork dish easy to fix

DINNER TONIGHT

September 22, 2004|By Donna Pierce | Donna Pierce,CHICAGO TRIBUNE

Rosemary fans will applaud this zesty pork tenderloin with the strong flavors of the Mediterranean herb taking the lead in an eclectic combination of flavorings. The results may taste as if you've made a fuss; but truth is, it's a snap to put together.

Served with a tomato-pasta salad, this flavorful dish becomes the carefree centerpiece for an evening meal after a busy day. Use thinly sliced leftover tenderloin for delicious cold sandwiches.

Tips:

To save more time, buy prepared pasta salad from the supermarket deli.

Use any flavor of preserves you have on hand as a substitute for the red currant or raspberry.

Menu:

Glazed rosemary pork tenderloin

Fresh tomato-and-tortellini salad

Riesling or sparkling water

Lemon tart

Glazed Rosemary Pork Tenderloin

Makes 4 servings

Preparation time: 15 minutes; cooking time: 30 minutes

2 cloves garlic, minced

2 tablespoons fresh rosemary, minced

2 tablespoons olive oil (divided use)

1 tablespoon Asian chili oil, see note

1 pork tenderloin, about 1 pound

1/2 teaspoon salt

freshly ground pepper

1/4 cup plus 2 tablespoons red currant or red raspberry preserves

2 tablespoons sherry-wine vinegar

1 tablespoon each: creole mustard, chili sauce

1 teaspoon each: horseradish or wasabi paste, soy sauce

Heat oven to 375 degrees. Combine garlic, rosemary and 1 tablespoon of the olive oil and the chili oil in a small bowl. Cut three slits about 1/2 inch long and 1/2 inch deep on all sides of the roast with a knife.

Press pinches of the garlic-and-rosemary mixture into slits. Season tenderloin with salt and pepper to taste.

Heat remaining 1 tablespoon of the oil over medium-high heat in an oven-safe skillet. Add tenderloin; cook 2 minutes on each side.

Meanwhile, combine preserves, vinegar, mustard, chili sauce, horseradish and soy sauce in a small saucepan over medium heat. Cook, stirring occasionally, until heated through, about 2 minutes; transfer 3 tablespoons to a small dish.

Brush tenderloin with the 3 tablespoons of glaze. Place skillet in oven; cook until thermometer tests 155 degrees, about 25 minutes. Remove from oven; brush with remaining glaze; let stand 5 minutes before slicing.

Note: This chili-infused oil is available in the Asian-condiment section of most supermarkets.

Per serving: 353 calories; 17 grams fat; 4 grams saturated fat; 77 milligrams cholesterol; 24 grams carbohydrate; 26 grams protein; 649 milligrams sodium; 0.5 grams fiber- Recipe and analysis from the Chicago Tribune, a Tri- bune Publishing newspaper

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