I logged myself on the computer and pulled up Pinterest. I had not pinned on my own boards any tenderloin recipes so I searched for some. Most of the recipes were in the slow cooker or out on the grill. I didn't have time for the crock pot and it was a strange cold day in our area I didn't want to grill. There were a few oven recipes but just with the dry rubs, or stuffed, and not many sauces. So, I chose two of them and decided to combine the techniques and use the ingredients for my own version. It worked!!! It was sooooooooooooo good. Below is my recipe version and the links to the other recipes I created this with.
Pork Tenderloin
2 pds. Pork Tenderloin (there are two 1 lbs. loins in one package)
2 Tbsp. Olive oil (or I just do a couple of swirls around the pan)
Dry Rub:
1/2 tsp. Garlic Salt
1/2 tsp. Pepper
Liquid Smoke
Note: I do not measure my seasonings in my rubs, I just sprinkle it on and rub in. So these measurements are estimates.
Sauce:
1/2 cp. Brown Sugar
1 Tbsp. cornstarch
1/4 cp. Balsamic Vinegar
2 Tbsp. Soy (you can use low sodium as well)
1/4 cp. water
These are measured out.
Pre-heat oven to 425*
Take the silver skin off the tenderloins. The thin shiny membrane that reflects silver in light. This is that skin and you can either thinly cut it off or I have been able to pull it off too. I also will get most of the fat, if any off.
Heat skillet on stove on Medium Heat. Now, I don't have low, medium or high I have numbers from 1-9 and what I estimated is medium heat on my stove top is 5-7 this I put on 6. Add the olive oil and let it heat up.
Put the dry rub, dry ingredients on the tenderloins and then sprinkle the liquid smoke on and rub it all around the tenderloins. Place loins in skillet and brown the sides. This takes about 5-6 minutes turning the meat over in the pan on all sides to brown. In the mean time, mix all the sauce ingredients in a bowl and set aside. When all sides are a golden brown, place the skillet* with loins in the oven and cook for 10 minutes. Then add the sauce, pouring on top of loins to glaze them and it will pool in the skillet as well. Cook for another 5 minutes or when the temperature of the meat with a thermometer reads 155-160 (Medium). Take out of the oven and let it rest for 5 minutes on a cutting board. When finished cutting the meat, pour the sauce from the skillet on top of the slice pork tenderloins and serve.
*Note: the skillet shouldbe one that can go into the oven with a metal handle not plastic coated or covering. If you don't have one, after browning you can put the loins into a 9 x 13 baking pan.
This is one of my favorites for a pork tenderloin yet. It will be a 5 star in my cache of recipes.
I made up my own dry rub and you can as well with what is in your spice cabinet. I just thought what would be good with the ingredients for the sauce. The sauce I used for this recipe is from the second recipe that is linked below. The flavors of the dry rub and the sauce tasted like it was grilled even though it was done in the oven.
Here are the links to the recipes I merged and varied into one:
http://www.fortheloveofcooking.net/2010/02/simple-pork-tenderloin.html
http://www.happyclippings.com/2012/03/sweet-balsamic-glazed-pork-tenderloin-recipe.html
This one is really good!!! This would be great in the slow cooker with my rub and it would be great grilled as well.
This was a quick meal as well. I did a side salad with the Pilsbury rolls. Yeah, I went a little naughty with the rolls but it was worth it. It maybe took me 45 minutes all together to get this on the table.
Hope you give it a try and love it as much as I did.
Let me know if you do try it and how it was.
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