There is something incredibly comforting about a well-cooked pork tenderloin. It’s a classic dish that has been a staple in many households for generations. The pork tenderloin is a versatile cut of meat that can be prepared in a variety of ways, but my absolute favourite has to be when it’s baked. The tenderness of the meat, the crispy bacon layer and the sweet and spicy apple juice glaze make this Baked Pork Tenderloin a dish to remember. This recipe has a special place in my heart. It’s a dish that my grandmother used to make for special occasions, and I’ve continued the tradition in my own family. The apple juice glaze gives it a unique twist that sets it apart from other pork tenderloin recipes. And the best part? It’s incredibly easy to make! With just a few ingredients and simple steps, you can create a meal that’s sure to impress. Before we dive into the recipe, here are a few tips to ensure your pork tenderloin comes out perfectly every time. First, make sure to season your pork well. The salt and pepper really enhance the flavor of the meat. Second, don’t skip the step of basting the pork with the apple juice mixture. It keeps the meat moist and adds a delicious sweet and spicy flavor that you won’t be able to resist. Finally, let your pork rest for a few minutes before slicing. This allows the juices to redistribute and makes for a more tender and flavorful bite. So, why do I love this recipe so much? It’s simple, it’s delicious and it brings back wonderful memories of family gatherings. I guarantee once you try this Baked Pork Tenderloin, it will become a favorite in your household too.
Ingredients
- 3 lb. pork tenderloin roast
- 1 tsp. salt
- 1/2 tsp. pepper
- 6 slices bacon
- 2 c. apple juice
- 1/2 tsp. cinnamon
- 1/2 tsp. cloves
Baking Instructions
- Preheat oven to 325°.
- Place pork roast in shallow roasting pan; sprinkle with salt and pepper.
- Arrange bacon on pork.
- In small saucepan combine apple juice, cinnamon and cloves; bring to boil.
- Remove from heat; brush pork with spiced apple juice.
- Bake for 1 1/2 to 2 hours or until tender, basting frequently with spiced apple juice.
Calorie: 500
Total cooking time: 2 hours
Difficulty level: Easy
The Great Pork Tenderloin Showdown
Let me tell you about the time I decided to tackle the culinary beast that is a pork tenderloin. Not just any pork tenderloin, my friends, but a 3 lb. pork tenderloin roast. Yes, you heard it right!
The First Encounter: Seasoning the Beast
It all began in my kitchen, where I faced off with this formidable chunk of meat. My weapons of choice: 1 tsp. of salt and 1/2 tsp. of pepper. Sprinkling these onto the roast was like dusting a snow-covered mountain. Was it enough? Was it too much? Only the pork would decide.
The Bacon Blanket
Then came the bacon. Oh, the bacon! Six glorious slices to be exact. And let’s be honest, what doesn’t taste better wrapped in bacon? The challenge was to arrange these slices on the pork in a way that didn’t resemble a toddler’s attempt at a craft project. Did I succeed? Well, let’s just say it had a certain… rustic charm.
Spiced Apple Juice: The Secret Weapon
Now, this is where the plot thickens. I combined 2 c. of apple juice, 1/2 tsp. of cinnamon, and 1/2 tsp. of cloves in a small saucepan. This concoction smelled like Christmas had come early and was now doing a tap dance on my stove. The goal was to bring it to a boil, but I swear it was mocking me with its lazy simmer.
The Basting Battle
Once my spiced apple juice surrendered and decided to boil, it was time for the next step. Removing it from the heat, I began to brush it over the pork. This was a task of epic proportions. The juice had to be painted evenly and with care, like a maestro conducting a symphony. Bake for 1 1/2 to 2 hours, they said. Baste frequently, they said. Did they mention the arm workout and basting burns? No, they did not.
The Final Showdown: Serving the Masterpiece
The final act of this pork tenderloin saga was to bake it until tender. Sounds simple, right? Except the pork had the final say. It could have turned out as tender as a lullaby or as tough as old boots. Thankfully, the pork gods smiled upon me, and I was rewarded with a tenderloin that melted like butter.
In the end, the bacon was crispy, the spiced apple juice had infused the pork with flavors that danced on the tongue, and my kitchen… well, it looked like a culinary warzone. But let’s just keep that between us, okay?
So, there you have it. The tale of the great pork tenderloin showdown. It was a rollercoaster of flavors, a symphony of scents, and a workout I didn’t sign up for. But would I do it again? Absolutely! After all, who can resist the call of a perfectly baked pork tenderloin?
