Because we like to impress people while doing almost nothing.
OK guys. Here is another one of those recipes that feeds a group, looks really fancy, and requires less effort than I spend putting on my makeup in the morning (I know this really isn’t the best comparison since I literally draw on a new face every day and this recipe is super simple but we’re being quirky and quippy so we won’t get bogged down with semantics).
Let’s begin.
Ingredients:
-1 pork tenderloin (I have to be honest here, I hate the word loin).
-1 jar apricot jam (This is one of those things that I found in my fridge and I don’t know what it was doing there, but I was like you know what? I’mma make a sauce out of you).
-The juice of 1 lemon (I hope you know the rules about lemons in my kitchen by now).
-Chili flake (1 tsp).
-Salt (1 tsp for the pork, ¼ tsp for the sauce).
-Pepper (1 tsp for the pork, ¼ tsp for the sauce). (Notice a pattern)?
-Garlic powder (1 tsp for the pork).
-1 tbsp. Olive Oil.
-Kitchen Twine (this is actually only necessary of your tenderloin is not cut in an even size).
Instructions:
Preheat your oven to 400 degrees.
If your pork happens to be thicker on one end than the other, the first step here is to fold over the thinner half, and tie it with twine. We do this to so the tenderloin cooks evenly and at the same time all the way through (much like how one has to wear Spanx to smooth them out in a cute dress).
Note: I tend to tie mine anyway in two or three sections even if my cut is the same across the board. I don’t know if this helps the cooking process in any way but I feel like it does and ultimately that’s what matters. My kitchen OCD is your extra step. I don’t see this as a bad thing. Cooking is about steps. If you want to skip steps order Chinese… They use apricot jam in duck sauce… I’m sure your guests will never know the difference. I mean who doesn’t love Chinese food!
Once the pork is tied (or not tied, if you’re a rebel who hates me and feels no need to listen), generously cover all sides with 1 tsp. salt, 1 tsp. pepper, and 1 tsp. garlic powder, and set aside.
Heat a skillet large enough to fit the entire length of your pork (Oh man that sentence made me laugh out-loud… cooking can sound so filthy) over medium-high heat.
Once the pan is nice and hot (please don’t touch it to check. You can just drip some water on it to see if it sizzles. Let’s be safe here friends), add the tbsp. of olive oil and let warm up. You will be able to tell when the oil is hot because it swirls more easily, looks thinner, and has kind of a swirly look to it (swirly is such a technical term we’re using it twice).
When the oil is warmed up, place the pork in the pan (once again, in the interest of safety please do this slowly, as it will immediately start to sizzle and while this is the most delightful sound ever, it can sputter hot oil and that nonsense hurts kids. Trust me here).
NOTE: This process is called searing. It creates a beautiful brown delicious seal on the pork, and locks in all the moisture when it bakes. Searing is another one of those fancy kitchen words used to intimidate people who don’t know what they’re doing. You can do this! Don’t let them win!
Sear the pork for about 2 minutes on each side. Enough to brown each side fairly well.
Once the pork is browned (seared) on all sides, place in a baking dish that has been sprayed lightly, or brushed with olive oil. Poor any of the pan drippings over the top of the pork (this last step is not really necessary. I mean you could waste the drippings and all the flavor. You could also rub your eyes after cutting a chili pepper. We all have to make choices in life. It’s up to you to make the right ones
Bake the pork in the oven for 10 minutes or so.
While the pork cooks we will make the glaze.
In a medium sauce pan add the jar of apricot jam, the juice of 1 lemon, the remaining ¼ tsp. salt and pepper, and the 1 tsp. of chili flakes (you know basically every ingredient that has yet to be used).
Bring to a simmer over medium heat.
After 10 minutes of baking, take the pork out and pour the glaze over the top (do not be alarmed. This is going to be really sexy to look at. It’s OK. Do not feel weird about it if you are momentarily attracted to your food. This is normal. You are not wrong).
Put the pork back in the oven for another 10 or so minutes, until the internal temp is between 160-165 degrees (Remember how I’m always telling you to invest in things??? A meat thermometer is definitely one of those things. I’m pretty sure we talked about this before. I’m certain we will discuss this again at a later date. This is who I am. Embrace it).
Allow pork to rest (remember meat needs beauty rest just like we do. This allows all those juices to redistribute and keeps it from getting dry. …the pork not us).
Once the pork is well rested and as gorgeous as we are, thinly slice it and serve it with your favorite sides.
You’re welcome.
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