This is the fastest dinner and terribly succulent, tender and suitable for company even! The leftovers make excellent sandwiches with caramelized onions, by the way.
QUICK ROAST PORK TENDERLOIN
1 or 2 pork tenderloins*
2 T grapeseed or other oil for high heat browning
salt and pepper
2 T of your favorite homemade or storebought Italian vinagrette
1/2 c red wine
drippings from roasting pan
1 cup red wine
(optional leftover marinade)
1 T apricot or raspberry preserves
Salt and pepper
(1 T softened unsalted butter)
Marinate or just salt and pepper well the tenderloin(s) and let sit at room temperature for 30 – 60 minutes.
Preheat the oven to 400 F. Prepare a cookie sheet with a sheet of foil large enough to cover the pan plus a little to curl up the sides.
In a skillet heat the oil on high heat and brown the tenderloin(s) on all sides. For me this takes 10 minutes for 4 sides. Place on the prepared cookies sheet and roast for 12-15 minutes until the internal temperature measures 125 – 135 F. Remove to a platter and let rest, covered for 5-10 minutes.
Meanwhile deglaze the pan: pour off the oil, add the wine and dissolve the fond or browned bits in the skillet over medium high heat. Add remaining optional marinade and pan juices from the foil from the roasting pan and let reduce for 5 minutes. Add preserves if desired, and optional butter can be swirled in at the end for a more luxurious sauce.
Carve tenderloins into diagonal slices and pour over the pan sauce.
Total cooking time: 35 minutes.
*Costco conveniently sells these pork tenderloins in sealed plastic pouches, two tenderloins per pack and two packs for $15.00. Such a deal! Okay, it’s commodity pork but it’s delicious. Because I’m usually cooking for one I open each pack and separate the tenderloins. One tenderloin feeds 4 easily or 2 with lots of leftovers.
Here is another sauce for pork tenderloins, my Port, Cherry and Prune Sauce for Pork, yum….