Post by chief_cook2 on May 19, 2003 17:35:46 GMT -6
1 pork tenderloin, about 2 pounds
1 teaspoon seasoned salt
1 teaspoon dried thyme
1/2 cup peach preserves
2 teaspoons Worcestershire sauce
3/4 teaspoon ground ginger
Heat oven to 350 degrees. Season the tenderloin with the seasoned
salt and thyme, place on a roasting pan and bake 30 minutes.
While the tenderloin bakes, combine the preserves, Worcestershire
and ginger in a bowl. After the tenderloin bakes for 30 minutes,
remove from the oven and brush liberally with the glaze. Return
to the oven and bake for 15 minutes more, or until internal
temperature of 160 degrees is reached. (The remaining glaze may
be brought to a boil in a saucepan over medium high heat and
served alongside the cooked tenderloin.) Slice and serve.
Makes 6 to 8 Servings.
1 teaspoon seasoned salt
1 teaspoon dried thyme
1/2 cup peach preserves
2 teaspoons Worcestershire sauce
3/4 teaspoon ground ginger
Heat oven to 350 degrees. Season the tenderloin with the seasoned
salt and thyme, place on a roasting pan and bake 30 minutes.
While the tenderloin bakes, combine the preserves, Worcestershire
and ginger in a bowl. After the tenderloin bakes for 30 minutes,
remove from the oven and brush liberally with the glaze. Return
to the oven and bake for 15 minutes more, or until internal
temperature of 160 degrees is reached. (The remaining glaze may
be brought to a boil in a saucepan over medium high heat and
served alongside the cooked tenderloin.) Slice and serve.
Makes 6 to 8 Servings.