[jnieman]

I like pork butt roasted either in the oven or in the crock pot. I skim fat and use it for pulled pork sandwiches. I use sweet baby ray's sauce.

Pork Tenderloin Recipe:

I bake pork tenderloin uncovered and baste with a mixture of soy sauce and apricot jam. I use a meat thermometer and take it just until it is 160 degrees, then let it rest. Some people take it to 150 and let it rest covered. It is up to you, I like mine white not pink.

STEPS

Preheat your oven to 350º. (do not increase the oven temperature as marinate will burn)



Two medium pork tenderloins

Spray an 11” x 17” (no larger) baking dish with cooking spray.
Use a sharp knife to poke 6 holes along the topside of each of the tenderloins going about an inch deep.
Push a sliver of garlic into each hole and place the tenderloins in the baking dish.
In a small sauce pan whisk together about 1/2 cup soy sauce and a bottle of apricot jam. Bring to a boil and boil for 1 minute then turn off to cool. Do this to taste. If you like it sweeter, add less soy.

Pour about 1/2 cup marinade over the tenderloins.

Bake uncovered for approx 45 minutes basting every 7–10 minutes. This gives the tenderloins a delicious glaze over the top. You have to adjust the times. If you have a small tenderloin it would be less time. About half way through use your cooking thermometer to check it to see how the temperature is doing. Keep an eye on this checking temperature periodically. You do not want to overcook or undercook. Once the temperature hits 125 it goes up fast so be ready. Do not just eyeball it. You must use your cooking thermometer to be safe as you cannot undercook or overcook pork tenderloin. I usually cook it to 155 - 160 then remove to cutting board and cover with foil and let rest for 10 minutes.

Thinly slice the tenderloins and transfer to a serving dish or plates.
Take the remaining marinade and boil it on the stove for 2 minutes on low to medium temperature. Since it touched the raw meat you must not skip this step. Slice the meat and put on a plate. Drizzle the marinade from the pan over the sliced pork medallions and enjoy!
A variation to this is to use fig jam and soy. Fabulous!