Apricot Pork Tenderloin

Apricot Pork Tenderloin

Some people like to cook lamb for Easter and some people like to cook ham or pork tenderloin.  Here is such an easy recipe for pork tenderloin. The key to this dish is to brine the pork tenderloin before cooking.  It makes all of the difference in the world.

INGREDIENTS

2 Large Pork Tenderloins

1 1/2 Cup Apricot Preserves

6 Minced Garlic Cloves

4 Teaspoons Of Either Ground Ginger Or Freshly Grated Ginger

3 Tablespoons Soy Sauce

2 Tablespoons Hot Water

Brine:

8 Cups Water

1/2 Cup Sugar

1/4 Cup Kosher Salt

Remove the pork tenderloins from their packages and rinse.  Place into a large size, but shallow bowl. Pour the brine over the tenderloins and cover with plastic wrap.  Place into the fridge for 3 or more hours.  When you are ready to cook remove from the fridge and pat dry with paper towels.  Set aside.  Make the apricot sauce by combining the apricot preserves, minced garlic cloves, ginger, soy sauce and hot water into a medium size bowl.  Mix well with an electric mixer.  Place the tenderloins into a large parchment paper lined baking dish.  Preheat your oven to 400º F.  Pour the apricot sauce over the tenderloins and bake, uncovered, for 45 minutes to 1 hour.  Check for doneness at 45 minutes.  Remove from the oven and tent with foil for 10 minutes.  Slice and transfer to a serving platter.  Serve warm.  Serves 6

NOTE:  Make sure the sugar and salt are well dissolved when making the brine.