What's cookin'?

This is a yummy recipe that I use a lot. New Year's Day, weekends, friends over for dinner--you get the point. It is from a Bon Appetite magazine, but I don't remember the year (probably circa 2003-2004). It is easy and quite tasty.

Roast Pork with Cherry and Honey-Mustard Glaze
**the recipe originally calls for apricot preserves which is also really good

1 C cherry/apricot preserves
1/3 C chopped, seeded jalapeno chiles
1/4 C red wine vinegar
1/4 C country Dijon mustard
2 T honey
2 garlic cloves, chopped
2 t chopped fresh rosemary
3/4 t salt
3/4 t pepper
1 pork tenderloin (EVOO, S & P to taste)

**depending on the size of your tenderloin, you may have some glaze left over. It freezes well.

Preheat oven to 350 degrees. Whisk all ingredients except the pork in medium bowl. Set aside. Butterfly cut your tenderloin. Drizzle EVOO and S & P to taste. (Yuck...raw meat)



Cover tenderloin with glaze and pop into oven.



Cook for about 45 min. (again this will vary depending on tenderloine size). Spoon on extra glaze and serve. We had it last night with Indian flavored kale and brown wild rice. Delish!



What are you cooking for dinner tonight?