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