SqueakyMouse said:
I thawed pork tenderloins; but, since I've done nothing to marinate them, it's looking as if they'll be dinner tomorrow night. It's so hot and humid here that it's hard to think of cooking anything. However, we're sick to death of salads and take-out. I need ideas!!!
This is one of DH and my favorite pork tenderloin recipes, which I got years ago on the Knot discussion boards - "Etencza" was another bride-to-be. You can also cook the pork on the stovetop in a covered pan, if it's too hot to turn on the oven. And no marinating necessary!
Etencza's Roasted Pork with Apricot Glaze
From "etencza" on The Knot discussion boards
1 pork tenderloin, 1 to 1 1/2 pounds
2 tablespoons butter
1 ¼ cup wine, red or white
10 to 12 fresh sage leaves or 2 tablespoons dried crumbled sage leaves (powder is evil)
1/8 cup dried apricots, sliced into slivers
1 cup chicken stock
¼ cup apricot jam (NOT jelly)
2 tablespoons softened butter
Preheat oven to 350°F.
Melt two tablespoons of butter in the roasting pan on top of the stove and sear the roast on all sides until golden-brown. Pour a cup of wine into the roasting pan. Lay fresh sage leaves over the top of the roast to cover. Put in the oven and roast at 350°F until done, internal temperature of 155°F (around 20 minutes, we recommend using a digital temperature probe). This cooks the pork to medium, so there may be some light pink inside.
In the meantime, slice 1/8 cup of dried apricots into slivers and put them in hot water to soak.
When roast is done, take it out of the oven and remove the roast. Put it somewhere warm. Put the roasting pan onto the stovetop and start heating it up. There should be some wine and juices left in the pan - bring to a boil and scrape any browned bits off the bottom of the pan. Add another ¼ cup of wine and a cup of chicken stock. Bring to a boil again. Add ¼ cup of apricot jam. Uh-gain, bring to a boil and let it reduce until it's sauce-like. Swirl in 2 tablespoons or so of softened butter (monter au buerre, as the culinary jockeys say). Drain the dried apricots and add them.
You can pour the sauce over the roast, or you can serve it on the side.
Now I am not sure what we are going to do. Maybe pasta?
for them and I had a salad! 
Most of the time no one even notices we're having chicken night after night - because the marinades are all different.
Can you tell we like garlic?
