Friday, May 2, 2014

Harriet's Pork Tenderloin

Missy, here. I wanted to share an old standby with you. Hubby's mother made this often and then gave me my own copy of the cookbook in 1989. So I've made the recipe over and over.

Second Round Tea Time at the Masters (I also have the original cookbook, Tea Time at the Masters).

My husband grew up  in Augusta. And this cookbook was put out by the Junior League of Augusta. I checked and they sell copies online! (click here) There are lots of good southern recipes in there. I'll share one of our favorites today.

from Second Round Tea Time at the Masters (recipe from Harriet Goldsmith)

3 pork tenderloins (I usually use one large one or two smaller ones because that's what comes in the packages I buy.)
1/2 cup butter, divided
3/4 cup apricot jam (I can only find preserves, and that works fine)
1 cup brown sauce  or Knorr Swiss Hunter Brown Sauce with Mushrooms (I used to use a packet of hunter brown sauce but can't find that anymore. Now just buy a packet of  mushroom gravy.)
fresh parsley (I never remember to use this)

Sorry for the shadows. My iPad photos don't turn out well in the kitchen.
Season the tenderloin with salt and pepper. Don't go heavy on salt, though, because of the salt in the seasoning packet.

Brown the pork in half the butter about 5-10 minutes, turning to brown all around and on the ends.

Remove and place meat in a shallow roasting pan. I usually do that, but this time I tried something different. I browned the meat in my skillet that goes in the oven. I decided to try this one-skillet method instead.

Add the rest of the butter and the apricot jam to the skillet. Stir to melt the jam and butter.

 If you're using a separate baking pan, pour this apricot/butter sauce over the meat. If you're using the one skillet method, then baste the meat with the apricot sauce.

Bake at 350 degrees for 40 minutes, basting often.

Look how my pork tenderloin appears to have a little wing! :)
While it's baking, make the brown mushroom sauce according to package directions. I make mine in the microwave.

After 40 minutes, add the brown sauce over the meat and mix well with the apricot sauce. Bake an additional 10 minutes, basting a couple of times.

During the last 10 minutes, make the minute rice and a side dish. I made sautéed baby kale.

Easy boil-in-bag brown rice!
Heat olive oil in skilled. Add garlic and then the kale. Sauté until done.

Remove meat from the oven and let it rest a few minutes. Slice, and serve over the rice. This apricot-butter-mushroom "gravy" is AMAZING on rice.

This isn't a gorgeous photo. I'm certainly not a professional plater! But here's dinner. And it makes for fantastic leftovers! It reheats very well.

By the way, this meat turns out so tender, you don't even need a knife.


  1. Sounds good. Never fixed a pork tenderloin that I liked. HAve u tried using a crockpot after browning? The preserves and mushroom gravy sounds good!

    1. Susanna, I've never thought to try that! It might work well, especially if you wanted to double the recipe.

      Although, one tasty part of this recipe is the browned bits from the sugary jam. It makes a really nice glaze. I don't think you'd get that in a slow cooker.

  2. MUST TRY THIS. I did the slow cooker tenderloin and was disappointed.

    1. I think the searing is really important so it stays tender on the inside.

  3. This is a great post. I read these recipes all the time and think... but how brown? How much? What does it look like when it's done?
    THIS is what a cooking blog is for! Thank you, Missy!! I think this Northwesterner just might try Harriet's Pork Tenderloin.

    1. Cook in the bag rice??????


    2. Did I tell you guys that I made that chicken crockpot EASY thing with pineapple... and burnt the chicken. How??? Well, if you turn it on high and then forget to turn it down after the first hour is up, it... burns. And I kept hoping I'd gotten it in time, but nope.

      Burned fruity chicken is not good.