APRICOT GLAZED ROAST PORK TENDERLOIN
Steps:
- Marinate pork overnight (or about 8 hours) in ginger, soy, and garlic mixture (make sure entire tenderloin is covered). Preheat oven to 450 degrees fahrenheit. Remove pork from marinade and wipe away all clinging garlic and ginger particles and place in a 2 qt. roasting pan. Set aside. In a 12 inch skillet over medium heat, melt butter and then add a little rum, all the preserves, and all the apricot halves. allow to lightly boil for a minute or two and reduce heat and simmer, adding splashes of rum as needed, for about ten minutes, or until apricot halves are mushy-but-solid and liquid lightly clings to fork. Pour glaze mixture over pork and arrange cooked apricot halves on top. Pour the rest of the rum (if any is left) in as well. Don't worry, the alcohol will cook off. Sprinkle rosemary and coriander over roast and cover. Roast, covered, at 450 for about 20 minutes or until inside temp of tenderloin reaches 160 degrees. Let sit, covered, about 5 minutes. Cut into medallions and serve. Just a minor oversight on my part: as the pork cooks, the soy will cook out into the pan, turning the "glaze" into more of a juice. It's still just as good, but if you want more of a traditional glaze, add the contents of the skillet to the individual medallions as you serve them.
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