Wednesday, June 30, 2010

Roasted Pork Loin with Honey Glaze

I don't roast meat very often at all -- almost never. But I found a pork tenderloin on sale a while ago and it has been taunting me from the freezer ever since. A few weeks ago I finally had an opportunity to roast it while we were busy gathering and packing boxes. What was most important to me was making the roast nice and soft, so I researched the glaze and roasting separately. I opted to roast the pork at a lower temperature for a longer period of time.

Because I didn't have a meat thermometer I erred on the side of caution and overdid it slightly. I guess I should add a thermometer to my toolbox if I'm going to do this again :-)

Roasted Pork Loin with Honey Glaze
  • 1 large pork tenderloin
  • 2 tbsp Catalina salad dressing
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp dry mustard
  • 1 tsp paprika
  • 1 tsp dried thyme leaves (increased to 1/2 tsp and crushed between fingers)
  • 1/4 cup Catalina dressing, divided
  • 1 tbsp honey

  1. Brush the pork with dressing.
  2. combine chili, garlic, mustard, paprika and thyme in a bowl and sprinkle over pork.
  3. Cover and let marinate for 30 minutes to 24 hours in the refrigerator.
  4. Preheat oven to 500-degrees.
  5. In a foil-lined baking pan, roast pork for 10 minutes and reduce to 300-degrees.
  6. continue cooking for 70-90 minutes or until internal temperature reaches 165-degrees.
  7. Remove from oven and wrap in foil. Let sit for 15 minutes before slicing and serving.
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

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