I am not the best at meat. I think I feel more comfortable with ingredients that are not as precise about cooking. I mean, you don't cook meats enough - chance of disease. Too much - dry and unappetizing. Veggies seem to have a wider range of doneness.
Every once in a while, though, I decide to try a change. And since I've seen recipes for pork tenderloin, I thought I'd try it again. My first attempt was okay, but semi-dry. I wasn't sure if it was the recipe or my cooking, so I decided to try again.
This recipe came from a search of my MasterCook software (don't ask me how many recipes I've typed in - it's not pretty). It was very simple, with ingredients I had on hand - which makes a recipe perfect in my view. I am somewhat compulsive about not spending money on jars of ingredients that I will never use again. The recipe looked perfect for a Monday night after work. And yes, it was Monday when I made it. Told you I was behind.
Good thing: Quick & simple to put together, even though I was clumsy and accidentally poured too much cider vinegar into the honey at first and had to start over (smooooooooooooooooooth). One thing about the sauce - the amounts they call for are way excessive - you could split it in half easily. Bad thing: Still dry. It may still be my oven, though - I have a feeling it underheats. So, I will keep an open mind until I can verify what the cause of the dryness is. I still have some of the leftovers in my freezer, and I have a plan for them...
* Exported from MasterCook *
Recipe By :
Serving Size : 4 Preparation Time :0:05
Categories : Main Dish
Amount Measure Ingredient -- Preparation Method
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1 pound pork tenderloin (one whole)
4 tablespoons honey
2 tablespoons cider vinegar
2 tablespoons brown sugar
1 tablespoon Dijon-style mustard
Preheat oven to 375ºF. Combine all ingredients but tenderloin; coat tenderloin well with sauce. Roast for 20-30 minutes, basting occasionally, until meat thermometer registers 155-160ºF. Slice thinly to serve.
"National Pork Producers Council"
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Per Serving (excluding unknown items): 222 Calories; 4g Fat (16.3% calories from fat); 24g Protein; 23g Carbohydrate; trace Dietary Fiber; 74mg Cholesterol; 106mg Sodium. Exchanges: 3 1/2 Lean Meat; 0 Fat; 1 1/2 Other Carbohydrates.
Nutr. Assoc. : 1169 0 0 0 0