1 1/2 lbs Pork Tenderloin 1 Tbsp Salt
2 tsp Ground Black Pepper 1 tsp Hungarian Paprika
4 Tbsp Dark Brown Sugar 1/2 cup Apple Cider Vinegar
1 Tbsp Prepared Mustard 1/2 cup Ruk's Apricot Preserves (coming soon)
1 1/2 cup Ketchup or Tomato Sauce
- In a small dish or measuring cup, mix together salt, pepper and paprika.
- Rinse the pork tenderloin under a warm water. Place on a cutting board and pat dry.
- Sprinkle the seasoning over the tenderloin and gently rub in.
- Reserve any remaining seasoning for the sauce.
- Preheat a lightly greased braiser or a large cast iron skillet over a medium high heat until almost smoking.
- Place the tenderloin onto the hot skillet or braiser and braise on each side until nicely browned, about 3 to 4 minutes each.
- Preheat the oven to 375 degrees F.
- Line a large baking sheet with aluminum foil. Place a baking rack on top.
- While the oven preheats, place the remaining seasoning, brown sugar, vinegar, mustard, apricot preserves and ketchup in a medium saucepan. Bring to boil. Lower the heat and simmer the sauce for 3 to 4 minutes.
- Place the braised pork tenderloin on the foiled baking sheet and place in the oven.
- Bake for 15 minutes.
- Brush the pork tenderloin with the sauce.
- Bake another 10 minutes.
- Brush the tenderloin again with the sauce.
- Bake 10 more minutes.
- Check the internal temperature of the meat. If it reaches 145 degrees F, the meat is done.
- You can bake it for 5 more minutes or set under the broiler (set on low) for 2 to 3 minutes, until the sauce is caramelized.
- Place the pork tenderloin over a new sheet of the aluminum foil. Bring the long sides of the foil together and fold, enclosing the tenderloin inside. Let sit for 10 minutes. This lets the juices redistribute in the meat.
- Slice and serve with warm apricot preserves or the remaining bbq sauce.
- Refrigerate the remaining bbq sauce in a covered container for up to 5 days.
Recipe originally from: www.crunchycreamysweet.com altered by Ruk's Preserves