Ingredients with Measurements:
- 1 pork tenderloin (about 1 pound)
- 1/2 cup of strangler fig jam
- 1/4 cup of honey
- 2 tablespoons of soy sauce
- 1 tablespoon of Dijon mustard
- 1 teaspoon of garlic powder
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Season the pork tenderloin with salt, pepper, and garlic powder.
3. In a small bowl, mix together the strangler fig jam, honey, soy sauce, and Dijon mustard.
4. Place the seasoned pork tenderloin in a baking dish.
5. Pour the strangler fig and honey glaze over the pork tenderloin, making sure it is evenly coated.
6. Bake the pork tenderloin in the preheated oven for 25-30 minutes or until the internal temperature reaches 145°F.
7. Remove the pork tenderloin from the oven and let it rest for 5-10 minutes before slicing.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 5g
Carbohydrates: 26g
Protein: 31g
Substitutions for ingredients:
- Any other fruit jam can be used instead of strangler fig jam.
- Maple syrup can be used instead of honey.
- Worcestershire sauce can be used instead of soy sauce.
- Grainy mustard can be used instead of Dijon mustard.
Variations:
- Add some chopped fresh herbs, such as thyme or rosemary, to the glaze for extra flavor.
- Use chicken breasts instead of pork tenderloin.
- Grill the pork tenderloin instead of baking it.
Tips and tricks:
- Make sure to let the pork tenderloin rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the pork tenderloin is cooked to the correct temperature.
- Baste the pork tenderloin with the glaze halfway through cooking for extra flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork tenderloin in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Slice the pork tenderloin and arrange it on a platter. Drizzle any remaining glaze over the top and garnish with fresh herbs.
Garnishes:
Fresh herbs, such as thyme or rosemary.
Pairings:
- Roasted vegetables, such as carrots or Brussels sprouts.
- Mashed potatoes or sweet potatoes.
- Rice pilaf.
Suggested side dishes:
- Arugula salad with a lemon vinaigrette.
- Grilled asparagus.
- Roasted sweet potatoes.
Troubleshooting advice:
- If the glaze is too thick, add a splash of water to thin it out.
- If the pork tenderloin is not cooked through, return it to the oven for an additional 5-10 minutes.
Food safety advice:
- Always use a meat thermometer to ensure the pork tenderloin is cooked to the correct temperature.
- Wash your hands and any surfaces that come into contact with raw pork to prevent cross-contamination.
Food history:
Strangler figs are a type of fig tree that grow in tropical regions. They are called "strangler" because they can grow around other trees and eventually suffocate them. Honey has been used as a sweetener for thousands of years and was even used as a form of currency in ancient times.
Flavor profiles:
The strangler fig and honey glaze adds a sweet and tangy flavor to the pork tenderloin, while the garlic powder adds a savory note.
Serving suggestions:
Serve the pork tenderloin with your favorite sides and a glass of red wine.
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