Pork Tenderloin is a wonderful choice for roasting. It is a surprisingly lean cut, and is much less expensive, and more flavorful than its beefy cousin. The roast I’m working on today is just under 2.5 lbs. I prefer this cut even for cutting my own custom sized pork chops, as I rarely find the thickness I want pre-cut in the butcher case. It is important that before you start, to allow the roast to come to room temperature, and then pat it dry with paper towels. This will aid in the skin forming a nice glaze.
I like the following rub, however there are many prepackaged rubs that will work nicely here.
1/2 tsp. Cumin
1 tsp. salt
1/2 tsp. coarse black pepper
1/2 tsp ground ginger
Combine these ingredients and mix together. Rub the roast liberally with the mixture.
2 whole ripe apricots
2 slices of fresh ginger
1/4 tsp. salt
1/4 cup dry white wine (or water if you prefer)
The first thing you’ll want to do is slice one whole ripe apricot into 1/4″ thick slices. The second apricot can now be cut into 1/2″ cubes. Put 1/2 of the cubed apricot into a blender or food processor to puree. Now combine the pureed apricot, the cubed apricot, 1/4″ sliced ginger (to be removed after reducing), salt and water or wine. Reduce this mixture until it is a syrup consistency that will coat a spoon. and allow to cool a bit.
Pre-heat the oven to 450 degrees. Place the roast in roasting pan, preferably on a rack if available. Roast the pork for 15 minutes at 450 degrees then reduce the heat to 325 degrees. Remove the roast and apply the sliced apricot on top of the roast. Now coat the roast with the apricot reduction and continue to roast until done, 155 to 160 degree internal temperature. This will take about 35 minutes per pound.
Serve the roast garnished with finley chopped scallions. I like to serve this roast with couscous, my favorite is flavored with lemon and saffron for this dish. Add some steamed baby carrots or your favorite veggie, I like the sweetness of the carrots for this one. I am sure this will become a family favorite at your house, as it has mine.