The Home Cook: Herb Rubbed Pork Tenderloin with Mop Sauce

First I blamed it on moving, then it was my lost lunch hour's fault and after that I squarely made it summer's problem. But now, now I'm not so sure, I think the problem maybe more along the line of User Error. I'm not feeling it for my kitchen, not in the least. Oh, sure I cook but as of late it hasn't been anything inspired...or challenging...or much of anything. It's been pretty lack-luster overall. Everyone collectively sigh empathetically in my direction.

1, 2, 3...*sigh*

Thanks, I knew ya'll would understand. Regardless, it just seems like it's been one long haul after another of things not quite clicking. I'm not sure what the deal is, we're not exactly stuck in a rut..I mean we aren't eating the same-old, same-old but all the "new" stuff has been...eh. And quite frankly an eh, review isn't going to land you in the great binder of Keepable Recipes. To complicate matters I've found that menu planning just isn't happening...as in I plan stuff to cook, but when it gets right down too it, it's never quite what I want for supper. Go figure.

Anyway that lead me to Sunday which was an exercise in Pork Roast. I figured playing it safe was in everyone's best interest, but not wanting to just roast a hunk of pig, I decided it would probably be safe to try some kind of new sauce or rub or excitement of excitement...BOTH! Which is how we wound up eating an Herb-rubbed Pork Tenderloin (Roast) with Dijon-Apricot Mop Sauce. It was nice in that comfortable familiar sort of way and while it wasn't something new and exciting, it will hopefully help kick start the ol' cooking mojo.

Photographing meat is not fun, that's all I have to say about the quality of this particular picture.

Herb-rubbed Pork Tenderloin (Roast) with Dijon-Apricot Mop Sauce
From The New American Heart Association Cookbook, 25th Edition

2 1lb. Pork Tenderloins, trimmed and untied or 1 small Pork Tenderloin Roast, about 2-3 lbs.

Herb-Rub:

1 Tablespoon dried Rosemary, crushed (I hate Rosemary and used Sage instead)
1 Tablespoon dried Thyme, crushed
1 Tablespoon ground Cumin
2 teaspoons Paprika (I like the Smoked Paprika)
2 teaspoons Celery Seeds, crushed
2 teaspoons coarsely ground Pepper

Mop Sauce:

1 small Onion, finely chopped
Minced Garlic (I added this)
1 teaspoon Olive or Vegetable Oil
1 teaspoon Lemon Zest
1 teaspoon Lemon Juice
1/2 cup Cider Vinegar
2 Tablespoons Dijon Mustard
1/4 cup all-fruit Apricot Preserve
1/4 cup Honey
1/8 teaspoon crushed Red Pepper (Another Improvisation)

In a small bowl, stir together the rub ingredients. Using your hands or a spoon, rub the mixture evenly over the pork. Set aside.

Preheat the oven to 350°F or lightly spray the grill rack with vegetable oil spray and preheat the grill on medium-high.

For the mop sauce, heat a small saucepan oven medium-high heat. Pour the oil into the pan and swirl to coat the bottom. Cook the onion for 2 to 3 minutes, or until soft, stirring occasionally. Add the remaining ingredients and bring to a low boil, reduce heat and bring to a simmer, allow to simmer for 5-10 minutes or until the sauce coats the back of a spoon. Remove from heat and reserve up to 1/2 the amount for a dipping sauce.

If baking, lightly spray a broiling pan and rack with vegetable oil spray. Put the tenderloins (or Roast) on the rack in the pan. Bake for 30 minutes. Using a pastry brush or basting mop. Baste on all sides. Bake for 10 minutes, then baste again. Bake for 10 to 15 minutes, or until the pork is no longer pink in the center or registers 165°F on a meat thermometer. (For a Roast cook for 1 hour and then begin the basting instructions, I pull the roast when it reaches an internal temp of 155°F.) Cover the tenderloin / roast in foil and let rest for 5 minutes before cutting and serving.

If grilling, grill the tenderloins for 10 minutes on each side (40 minutes total) Baste with the mop sauce. Grill for 2 to 3 minutes on each side, or until the pork is no longer pink in the center or registers 165°F on a meat thermometer.

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On a side note this recipe is from The New American Heart Association Cookbook, 25th Anniversary edition, circa 1998. This is an awesome cookbook, I can't recommend it nearly enough. If you want something that's got a lot of straight forward usable recipes this is definitely one to consider.