This is one of those lovely dishes that will make you look like a star with little to no effort. It takes less than 30 minutes to roast and the presentation is impressive, glistening with the deep red glaze and studded with slivers of roasted garlic.
I love Easter dinner. It’s the first big celebration of spring and the first daylight feast of the new year.
I usually opt for a lighter meal, mostly because I have been eating chocolate all day but also because longer days remind me that I’m tired of heavy winter food. Since it’s too soon for true summer fare pork tenderloin fits the bill.
The hardest thing about cooking pork tenderloin is ensuring that you don’t overcook it. That’s where the thermometer comes in. Keeping track of the temperature each time you baste the pork loin with a bit more glaze helps ensure it still has a lovely blush of pink when you’re ready to slice. Don’t worry about taking it out of the oven when it reaches 145 F. It’ll continue to cook as it rests. Cook it longer it that’s what you prefer.
This recipe was inspired by a magazine clipping given to me by a great cook and fellow volunteer at my daughter’s school. It’s from a Cuisine magazine although I have no idea of the date.
Molasses-glazed pork tenderloin
- 1 pork tenderloin, about 1-1 ½ lbs.
- 2 Tbsp olive oil
- ¼ cup red currant jelly
- 3 Tbsp. Grandma Fancy Molasses
- 2 cloves of garlic, sliced lengthwise
- 2 Tbsp chopped fresh oregano or 2 tsp. dried (can substitute thyme or rosemary)
- Pre-heat oven to 350 F
- Warm the jelly and molasses in a small pot and whisk until well combined. Set aside.
- Season pork loin with salt and pepper.
- Cut little slices along the top of the tenderloin every inch and insert the garlic slices.
- Heat the oil in a fry pan and brown the pork loin until it is seared on all sides.
- Remove to a parchment-lined roasting pan and brush with glaze.
- Sprinkle with oregano and place in the oven.
- Baste with glaze every 10 minutes.
- Bake for about 25 minutes or until an instant read thermometer inserted into the thickest part reads 145 F.
- Remove from oven, cover and let rest for 15-20 minutes before slicing.
Insert slivers of garlic all along the tenderloin, about an inch apart:
Glaze the seared tenderloin and sprinkle with chopped oregano.
One more thing…
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Here’s to eating well, everyday,