Thursday, April 28, 2011
Honey-Glazed Pork Tenderloin with Sour Cream Sauce
Difficulty Rating: Easy but Elegant
Healthy-ish (without the sauce)
I made this one Christmas, and the fam loved it! Serves 4 (so double it for 8).
2 pork tenderloins (the small kind, not the huge ones)
1 T chopped rosemary (dried is OK)
2 cloves minced garlic
1 C sour cream or fresh marscarpone if you can get it (Shopper's Corner in Santa Cruz has it)
2-3 T sweet Balsamic Vinegar (Kirkland is the brand I use) or add 1/4 t sugar to sour balsamic
Brush 2 tenderloins lightly with honey. In a mortar or food processor, crush i T of fennel seeds. Add them to 1 T of finely chopped rosemary, salt, pepper and 2 cloves of minced garlic. Spread this mixture on pork. Do this a day ahead if you can, to let the flavors meld in the refrigerator overnight. But it's not a requirement. Place pork in a shallow oiled pan.Roast in the oven at 400 degrees until the pork is faintly pink in the middle, about 30 minutes. If you grill it, scoop off most of the honey glaze before grilling. Grill until the proper temperature on the meat thermometer for pork is halfway reached. Then, spread the glaze back on and cook until done. Less burning that way.... Meanwhile, mix 1 cup sour cream with 2-3 T Balsamic Vinegar. Slice tenderloins into medallion-like slices and lay against each other in succession on a platter. Garnish with fresh rosemary wands or fennel leaves if you have them. Italian parsley is fine, too. Slice and serve. Note: It occurs to me that this could also be done with large, thick pork chops. Try it and let me know!