Food Friday: Pork tenderloin with apple-ginger glaze

This is an adaptation of a recipe from the 7-Day Menu Planner for Dummies cookbook I reviewed last week. I had a pork tenderloin and a lack of inspiration for it, so I found a recipe for “Pork Tenderloin with Ginger-Peachy Glaze” in the cookbook. I didn’t have any peach preserves, but I did have apple butter, and apples and pork are a classic combo, right? It turned out really well, actually; even the spouse liked it. This is halved from the original recipe which started with 2 tenderloins and served eight.

Pork tenderloin with apple-ginger glaze
1 1 pound pork tenderloin
half a teaspoon of seasoned salt
a quarter teaspoon of dried thyme (or half a teaspoon fresh)
1/4 cup apple butter
1 tablespoon fresh ginger, diced (I use the premade stuff in the jar – you could use ground dried ginger in a pinch, but use much less)

Heat the oven to 375 F and spray a baking rack. Pat dry the tenderloin and roll in the seasoned salt and thyme. Cook for 25-30 minutes or until a meat thermometer reaches 150 F. Mix together the apple butter and ginger (add a little water if it’s too thick) and spread over the tenderloin for the last 10-15 minutes of cook time. Let rest for 5 minutes before slicing.


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