Ingredients with Measurements:
- 2 pork tenderloins (about 1 pound each)
- 1/4 cup honey
- 1/4 cup apple cider vinegar
- 1/4 cup dried verbena leaves
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Special equipment needed:
- Baking sheet
- Aluminum foil
- Small saucepan
- Kitchen twine
Step-by-step instructions:
a. Preheat oven to 375°F.
b. In a small saucepan, combine honey, apple cider vinegar, dried verbena leaves, minced garlic, salt, and black pepper. Bring to a simmer over medium heat and cook for 5 minutes, stirring occasionally.
c. Remove from heat and let cool for 5 minutes.
d. Meanwhile, pat dry the pork tenderloins with paper towels and tie them with kitchen twine to keep their shape.
e. Heat olive oil in a large skillet over medium-high heat. Sear the pork tenderloins on all sides until browned, about 3-4 minutes per side.
f. Transfer the pork tenderloins to a baking sheet lined with aluminum foil.
g. Brush the verbena glaze over the pork tenderloins, making sure to coat them evenly.
h. Roast the pork tenderloins in the preheated oven for 20-25 minutes or until the internal temperature reaches 145°F.
i. Remove from the oven and let rest for 5 minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
5. Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 10g
Carbohydrates: 15g
Protein: 35g
Sodium: 450mg
Sugar: 13g
Substitutions for ingredients:
- Dried verbena leaves can be substituted with dried thyme or rosemary.
- Apple cider vinegar can be substituted with white wine vinegar or balsamic vinegar.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add 1/4 cup of orange juice to the verbena glaze for a citrusy twist.
- Substitute pork tenderloins with chicken breasts or salmon fillets.
- Add 1/4 cup of chopped fresh herbs such as parsley, basil, or cilantro to the verbena glaze for extra flavor.
Tips and tricks:
- Make sure to pat dry the pork tenderloins before searing them to get a nice crust.
- Let the pork tenderloins rest for 5 minutes before slicing to retain their juices.
- Use a meat thermometer to check the internal temperature of the pork tenderloins.
Storage instructions:
- Store leftover pork tenderloin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover pork tenderloin in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Slice the pork tenderloins into medallions and arrange them on a platter.
- Drizzle the remaining verbena glaze over the pork tenderloins.
- Garnish with fresh verbena leaves or chopped herbs.
Garnishes:
- Fresh verbena leaves
- Chopped herbs such as parsley, basil, or cilantro
Pairings:
- Roasted vegetables such as carrots, potatoes, or Brussels sprouts
- Steamed rice or quinoa
- Green salad with a vinaigrette dressing
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Garlic mashed potatoes
Troubleshooting advice:
- If the verbena glaze is too thick, add a splash of water or apple cider vinegar to thin it out.
- If the pork tenderloins are not cooked through, return them to the oven for an additional 5-10 minutes.
Food safety advice:
- Always wash your hands and surfaces before and after handling raw meat.
- Use a meat thermometer to ensure that the pork tenderloins are cooked to a safe temperature of 145°F.
Food history:
- Verbena is a fragrant herb that is commonly used in teas and desserts.
- Pork tenderloin is a lean cut of meat that is often used in French cuisine.
Flavor profiles:
- The verbena glaze adds a sweet and tangy flavor to the pork tenderloins.
- The seared pork tenderloins have a crispy exterior and a tender and juicy interior.
Serving suggestions:
- Serve the pork tenderloins with a side of roasted vegetables and a green salad for a complete meal.
- Pair with a glass of white wine such as Sauvignon Blanc or Chardonnay.
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