-M. F. K. Fisher
This simple glaze is so easy & adaptable. Adjust the recipe to the size of your pork tenderloin(s). Makes a nice glaze for chicken or salmon, too. Cedar Plank Salmon on the grill with this glaze is especially good.
About 1-1/2 cups apricot preserves (I use the readily available Smucker's).
1/2 cup soy sauce.
3-6 cloves garlic, pressed or minced.
Either about 1 teaspoon dry red pepper flakes or 1/4 cup "garlic-chili" sauce--the bottled translucent red sauce you typically use on Asian food ("Mae Ploy" is a good one). I use 2 tablespoons "Wild Thymes Thai Chili Roasted Garlic Dipping Sauce"(the point being to add something hot & spicy--a dash of cayenne pepper would work, too).
A little freshly ground black pepper, salt (I use Lawry's).
Place a pork tenderloin on heavy duty foil, pour the glaze over it, seal the foil tightly, place on cookie sheet to catch drips & bake @ 325, not too long, 30 minutes or so.
You can prepare this earlier in the day & let it marinate for half the day if you want to, before cooking.
One average pork tenderloin serves 4 people.
Cedar Plank Grilled Salmon, served on a bed of cumin-scented couscous. Grilled peaches, stuffed with goat cheese and grilled red onions.