PIONEER WOMAN PORK TENDERLOIN RECIPES

Steps:

• Preheat oven to 425. Season pork tenderloins liberally with salt and pepper, then with Herbs de Provence, pressing to get the herbs to adhere to the pork. Place the pork on a rack or in a large skillet and roast in the oven for 12 to 15 minutes (or until no longer pink). Remove from the oven and let it rest for 10 minutes. While the pork is resting, combine preserves, water, and vinegar in a small pan and bring to a simmer. Slice pork into thick pieces, then spoon the sauce/glaze over the slices. Serve with mashed potatoes, grits...anything you'd like!

Steps:

• Whisk the mirin, soy sauce, vinegar, brown sugar, sesame oil, scallions, ¼ cup vegetable oil and two-thirds of the garlic and ginger in a 9 x 13-inch baking dish. Add the pork and turn to coat. Cover and marinate in the refrigerator for at least 2 hours or overnight. Heat a grill or grill pan to medium high. Remove the pork from the marinade, allowing the excess to drip off. Transfer the marinade to a small saucepan, bring to a boil over high heat and boil to reduce slightly, about 5 minutes. Set aside to cool. Meanwhile, grill the pork, turning occasionally, until a meat thermometer inserted into the center reaches 145°, 20 to 30 minutes. Remove to a cutting board and let rest for 10 minutes. Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the remaining garlic and ginger and cook until fragrant, about 30 seconds. Add the broccolini along with ¾ cup water and the salt. Cover and steam until the broccolini is bright green and crisp-tender, 5 to 6 minutes. Slice the pork and serve with the broccolini and rice. Drizzle the reduced marinade on top.