ROAST PORK TENDERLOIN &/OR TROPICAL GLAZED PORK TENDERLOIN

This is my favorite method of cooking pork tenderloin. Bring the tenderloin to room temperature 30 minutes before cooking. Preheat your oven to 425 degrees. Lightly coat your ovenproof skillet with oil and sear the tenderloin over a medium-high heat and brown all sides. Salt and pepper to taste while searing.

If you’re using a glaze, apply it now.  The glaze I like is in the recipe below.

Place skillet in the oven and roast 15 to 20 minutes per pound, until internal temperature is 145 degrees. Remove from the oven, tent the pork with foil and let it rest about 5 minutes before serving. If you don’t use a glaze, make a quick pan sauce by deglazing the skillet with chicken broth, wine, fruit juice or another flavorful liquid.

Take its temperature ~ The tenderloin’s small size and leanness make it extremely susceptible to overcooking. The National Pork Board suggests cooking to a final internal temperature of 160 degrees, which can be achieved by cooking to 155 degrees and removing the tenderloin from the oven to rest 10 minutes (the temperature will rise several degrees). But, gourmet chef’s prefer removing the pork at 145 or 150 degrees (it is perfectly safe at this temperature) and letting it rest for 5 minutes.

For a glazed version try this recipe:
TROPICAL GLAZED PORK TENDERLOIN
2-3 pound pork tenderloin
1 cup apricot pineapple preserves
1 1/2 cup brown sugar
1/2 cup pineapple juice
  • Preheat oven to 425 degrees.
  • Whisk together brown sugar and pineapple juice.
  • Blend in preserves.
  • generously salt and pepper the pork loin.
  • Spread a small layer of the glaze on the bottom of the roasting pan.
  • Lay the pork loin on top and spread the remaining glaze on top and along the sides.
  • Baste as necessary
  • Bake 45 minutes or until meat thermometer reads 150 degrees.

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7UP TROPICAL GLAZED PORK CHOPS or TENDERLOIN

7UP TROPICAL GLAZED PORK CHOPS
4-6 large pork steaks, chops or loin
4 ounces 7UP
3/4 cup apricot pineapple preserves
1 cup brown sugar
8 ounces crushed pineapple juice
1 teaspoon red pepper flakes

  • Preheat oven to 425 degrees.
  • Whisk together the 7UP, pineapple, apricot preserves, red pepper flakes and brown sugar.
  • Generously salt and pepper the pork chops.
  • Spread a small layer of the glaze on the bottom of the roasting pan.
  • Lay the pork chops on top and spread the remaining glaze on top and along the sides.
  • Baste as necessary.
  • Bake 25-30 minutes or until meat thermometer reads 165-170 degrees.

This is also a great way to prepare chicken.

TROPICAL GLAZED PORK TENDERLOIN

TROPICAL GLAZED PORK TENDERLOIN
2-3 pound pork tenderloin
1 cup apricot pineapple preserves
1 1/2 cup brown sugar
1/2 cup pineapple juice

  • Preheat oven to 425 degrees.
  • Whisk together brown sugar and pineapple juice.
  • Blend in preserves.
  • generously salt and pepper the pork loin.
  • Spread a small layer of the glaze on the bottom of the roasting pan.
  • Lay the pork loin on top and spread the remaining glaze on top and along the sides.
  • Baste as necessary
  • Bake 45-60 minutes or until meat thermometer reads 170 degrees.

TROPICAL GLAZED PORK TENDERLOIN

MOTHER’S DAY IN STYLE
TROPICAL GLAZED PORK TENDERLOIN

2-3 pound pork tenderloin
1 cup apricot pineapple preserves
1 1/2 cup brown sugar
1/2 cup pineapple juice

  • Preheat oven to 425 degrees.
  • Whisk together brown sugar and pineapple juice.
  • Blend in preserves.
  • generously salt and pepper the pork loin.
  • Spread a small layer of the glaze on the bottom of the roasting pan.
  • Lay the pork loin on top and spread the remaining glaze on top and along the sides.
  • Baste as necessary
  • Bake 45-60 minutes or until meat thermometer reads 170 degrees.

TROPICAL GLAZED PORK TENDERLOIN

TROPICAL GLAZED PORK TENDERLOIN
2-3 pound pork tenderloin
1 cup apricot pineapple preserves
1 1/2 cup brown sugar
1/2 cup pineapple juice

  • Preheat oven to 425 degrees.
  • Whisk together brown sugar and pineapple juice.
  • Blend in preserves.
  • generously salt and pepper the pork loin.
  • Spread a small layer of the glaze on the bottom of the roasting pan.
  • Lay the pork loin on top and spread the remaining glaze on top and along the sides.
  • Baste as necessary
  • Bake 45-60 minutes or until meat thermometer reads 170 degrees.

Tropical Glazed Pork Tenderloin ~ Favorite Ingredients Friday

Last week I offered you our proposed Easter Menu for my favorite ingredients Friday entry hosted by Overwhelmed with Joy, but this week I offer you what we actually had after much discussion about it just being the two of us and not needing all that food.



TROPICAL GLAZED PORK TENDERLOIN
2-3 pound pork tenderloin
1 cup apricot pineapple preserves
1 1/2 cup brown sugar
1/2 cup pineapple juice

  • Preheat oven to 425 degrees.
  • Whisk together brown sugar and pineapple juice.
  • Blend in preserves.
  • generously salt and pepper the pork loin.
  • Spread a small layer of the glaze on the bottom of the roasting pan.
  • Lay the pork loin on top and spread the remaining glaze on top and along the sides.
  • Baste as necessary
  • Bake 45-60 minutes or until meat thermometer reads 170 degrees.

final blog signature.

TROPICAL PORK TENDERLOIN for Easter

TROPICAL GLAZED PORK TENDERLOIN

2-3 pound pork tenderloin

1 cup apricot pineapple preserves

1 1/2 cup brown sugar

1/2 cup pineapple juice

  • Whisk together brown sugar and pineapple juice.
  • Blend in preserves.
  • Generously salt and pepper the pork loin.
  • Marinade roast overnight in jam mixture.
  • Preheat oven to 425 degrees.
  • Spread a small layer of the glaze on the bottom of the roasting pan.
  • Lay the pork loin on top and spread the remaining glaze on top and along the sides.
  • Baste as necessary.
  • Bake 45-60 minutes or until meat thermometer reads 170 degrees.

SIMPLY DELICIOUS SUNDAY ~ ROAST PORK TENDERLOIN

This is my favorite method of cooking pork tenderloin. Bring the tenderloin to room temperature 30 minutes before cooking. Preheat your oven to 425 degrees. Lightly coat your ovenproof skillet with oil and sear the tenderloin over a medium-high heat and brown all sides. Salt and pepper to taste while searing.
If you’re using a glaze, apply it now.  The glaze I like is in the recipe below.

Place skillet in the oven and roast 15 to 20 minutes per pound, until internal temperature is 145 degrees. Remove from the oven, tent the pork with foil and let it rest about 5 minutes before serving. If you don’t use a glaze, make a quick pan sauce by deglazing the skillet with chicken broth, wine, fruit juice or another flavorful liquid.

Take its temperature ~ The tenderloin’s small size and leanness make it extremely susceptible to overcooking. The National Pork Board suggests cooking to a final internal temperature of 160 degrees, which can be achieved by cooking to 155 degrees and removing the tenderloin from the oven to rest 10 minutes (the temperature will rise several degrees). But, gourmet chef’s prefer removing the pork at 145 or 150 degrees (it is perfectly safe at this temperature) and letting it rest for 5 minutes.

 For a glazed version try this recipe:
TROPICAL GLAZED PORK TENDERLOIN
2-3 pound pork tenderloin
1 cup apricot pineapple preserves
1 1/2 cup brown sugar
1/2 cup pineapple juice
  • Preheat oven to 425 degrees.
  • Whisk together brown sugar and pineapple juice.
  • Blend in preserves.
  • generously salt and pepper the pork loin.
  • Spread a small layer of the glaze on the bottom of the roasting pan.
  • Lay the pork loin on top and spread the remaining glaze on top and along the sides.
  • Baste as necessary
  • Bake 45 minutes or until meat thermometer reads 150 degrees.

7UP TROPICAL PORK CHOPS ~ Simply Delicious Sunday

We don’t have a lot of rules here at ThE KrAzY kItChEn. We do ask that whatever meme you are participating in that you use good blog etiquette and link to us here at ThE KrAzY kItChEn. We have been experiencing, like so many others, SPAMMING and you can help us eliminate a good deal of it, by making it easier for us by using a meme badge if you like, and by linking back to us.

Here at Simply Delicious Sunday I’ve made a few badges for you to choose from. Some of you still have the even older ones and those are okay too if you like them. The most important part is to be sure and link to us. We really appreciate your help.


7UP TROPICAL GLAZED PORK CHOPS
4-6 large pork steaks, chops or loin
4 ounces 7UP
3/4 cup apricot pineapple preserves
1 cup brown sugar
8 ounces crushed pineapple juice
1 teaspoon red pepper flakes

  • Preheat oven to 425 degrees.
  • Whisk together the 7UP, pineapple, apricot preserves, red pepper flakes and brown sugar.
  • Generously salt and pepper the pork chops.
  • Spread a small layer of the glaze on the bottom of the roasting pan.
  • Lay the pork chops on top and spread the remaining glaze on top and along the sides.
  • Baste as necessary.
  • Bake 25-30 minutes or until meat thermometer reads 165-170 degrees.

This is also a great way to prepare chicken.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 6 of 2019

Happy Monday and Happy February!  I’ve been having trouble sleeping or should I say staying asleep.  I get to sleep just fine, but then I’m WIDE awake just a few short hours later and can’t seem to get back to sleep which is leaving me sleepy and lethargic! So I’m up early today and hoping to get a bunch of things done before I’m out of energy again.

 OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING I’m certainly glad we’re not in Chicago or even in our old community in the Upper Peninsula this past week, but we are cold for here.  A little snow is predicted for today and tomorrow – nothing that will be really bad, but cold none-the-less and they just aren’t prepared for it here.  The last time they predicted it like this we had a bunch of snow that turned to ice and made traveling a PAIN in the butt.  Fortunately I do not have to go anywhere and am able to stay warm and toasty.  I have on comfy yoga pants, warm fuzzy socks and my favorite well worn sweatshirt.

ON THE BREAKFAST PLATE  Honey Nut Cheerios, banana and green tea

AS I LOOK AROUND THE HOUSE/WEEKLY TO DO LIST & HOUSE PROJECTS/CRAFT BASKET/APPOINTMENTS

  • LAUNDRY… ALL caught up except for the towel folding
  • LIVING AREAS… need to dust and vacuum
  • KITCHEN… need to tidy up A LOT I made a mess making snack food for the Super Bowl and was too tired since I didn’t sleep the night before and had been up since 5AM on a Sunday
  • YARD… nothing
  • BLOG… I want/need to get back into some form of daily posting
  • CRAFTS/PROJECTS… working on some ideas to start an ETSY store with… not ready to show anything yet – will wait to see if what’s in my mind comes to fruition in reality
  • APPOINTMENTS… nothing much
  • TO DO… paperwork, VA follow up, makes some appointments…

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY  In addition to the Blessings Gratitude jar this year I’m also doing the 52 week deposit challenge in the same jar.  It really is amazing how fast it adds up!  I do it on Mondays so it coincides with this post that always has the week number in it and I don’t really have to even think about it that way.

SOMETHING INTERESTING I WATCHED I’d like to say the SuperBowl, but honestly it was boring and not even the commercials were up to par as in years past.  My favorite commercials were:

  • Christinia Applegate and M&Ms
  • Budweiser Dalmation Blowin’ In The Wind
  • Toyota Supra Pinball
  • Bud Light Corn Syrup deliveries
  • CBS “eyes”
  • Harrison Ford in Amazon’s Alexa “FAILS”
  • Charlie Sheen and Mr Peanut
  • Hobbs and Shaw movie trailer
  • The football awards just before half time

I’M READING Ava Miles The Patchwork Quilt of Happiness (Dare River Book 6)

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH not a darn thing except Worst Cook

FAVORITE PHOTO FROM THE CAMERA I didn’t get anything this week

INSPIRATION

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK

 

BREAKFAST & LUNCH

DINNER

 

MONDAY – FRIDAY

BREAKFAST

GREEN TEA,

BANANA & YOGURT

LUNCH

CHICKEN or TUNA SALAD

MONDAY

R.E.D.

PINEAPPLE RAISIN TAMALES

TUESDAY

ALOHA RIBS

WEDNESDAY

C.O.R.N.

THURSDAY

RED CHICKEN CHILI

FRIDAY

CHICKEN PARMESAN MEATBALLS

SATURDAY

CREME BRULEE FRENCH TOAST

CHEESY SOUR CREAM CHICKEN

SUNDAY

BAKED OMELETES

CHICKEN WINGS & SALAD

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK I’ve now eliminated 14 sites from my ‘WHERE I LIKE TO PARTY” list since the first of the year. I find it refreshing to be downsizing and eliminating those blogs from the list that are too multi-layered and problematic in their effort to be a money making platform instead of the fun blogging experience.  I find a lot of inspiring projects and recipes at these blog hops and I still do this for the fun of it – I really want to keep it that way 😀

HAPPY HOMEMAKER & MENU PLAN MONDAY week 39 of 2017

I hope everyone had a GREAT weekend. It took me all week, but I finally got caught up from being gone and even though I wasn’t able to get everyone visited from last HHM, I PROMISE to be back on track this week! I also finally caught up on all my laundry from the broken washer and with hubby’s help moved one of the recliners into the bedroom so I can sleep better until after surgery and recovery. I CANNOT lay flat and sleeping is difficult at best.  The recliner isn’t comfortable either, but at least I’m not choking.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE

We just can’t seem to catch a break weather wise.  We’re still supposed to be in the 90’s this week, but at least it has been a little better humidity wise, especially in the mornings.

ON THE BREAKFAST PLATE

I’m at the point where I’m drinking more and more of my meals waiting on my surgery so breakfast is a PROTEIN DRINK and COFFEE so I can eat dinner later.

AS I LOOK AROUND THE HOUSE / WEEKLY TO DO LIST & HOUSE PROJECTS

  • LAUNDRY… WHEW after last week I’ll settle for today’s 2 loads.
  • LIVING AREAS… I did a serious deep clean last week and everything still looks pretty good.
  • KITCHEN… LOL my kitchen is always in various states of food prep, but all in all is pretty clean this week.
  • STUDIO… is a complete wreck as I have made it my staging area for ebaying and packing up the house.
  • YARD… the post hurricane/ flood grass re-seed is growing fairly well and hubby will mow and edge later this week.
  • BLOG… I’m still working on combining into this blog the recipes from my old blogs.

CURRENTLY READING & TELEVISION / DVR

Most of the new shows begin this week so we’ll do a lot of DVRing and try them one at a time until we narrow the list to our new favorites.

I’m reading You Say It First by Susan Mallery.

CRAFTS / PROJECTS

I’m working on a mixed media canvas that I hope to have finished soon so I can show you.

MENU PLANS FOR THE WEEK

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

SATURDAY

SUNDAY

BREAKFAST

PROTEIN DRINK and COFFEE

PROTEIN DRINK and COFFEE

PROTEIN DRINK and COFFEE

PROTEIN DRINK and COFFEE

PROTEIN DRINK and COFFEE

QUICHE LORRAINE

PANCAKES & BACON

LUNCH

SALAMI & CHEESE WRAPS

GRILLED CHICKEN & TOMATOES

SOUP & SANDWICHES

MAC & CHEESE WITH HAM

SALAD & FRUIT

OUT

BACON BRUSSELS SPROUTS SOUP

DINNER

STIR FRIED CHICKEN WITH SNAP PEAS & BASIL

BLT MAC & CHEESE

KING TOT CASSEROLE

PANZANELLA SALAD

NOT YOUR MAMA’S MEATLOAF

SHEPHERD PIE BITES

TACHOS

DESSERT

PB & BANANA CHOCOLATES

SNICKER DOODLES

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

ON MY MIND & THINGS THAT ARE MAKING ME HAPPY

We’ve been doing A LOT of research this past week and have narrowed our search to 2 different regions.  One we are fairly familiar with from a search a few years back, the other is close enough to check out for a few days before my surgery.  I’m still pretty worked up about how things have worked out with helping family here with this house and TOTALLY PISSED OFF that it caused us so much grief and pain, not to mention how much money it has cost us. We would have to stay here for at least 10 years to get our money back.

On another note, but along the same topic it appears our fears regarding my uncle being pursued by a gold digger are true.  We were recently notified (by her) in an almost threatening way that she has his power of attorney and that we should deal directly with her from now on.  As far as I’m concerned she still doesn’t exist as she was the one notifying us without any legal proof – so she can go jump in a lake. The uncle I’ve known all my life would NEVER forsake the little family he has left without being under undue influence or duress.

FAVORITE PHOTO FROM THE CAMERA

Gunny gets a few more treats now that he’s older.  He’s made it clear that he wants them served on a plate from here on out.

The post hurricane Harvey thunderstorms have been amazing and left us with some interesting skies. There are still debris everywhere and traffic beyond belief, but it looks like most things are getting back to normal.

INSPIRATION

Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

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MEATS & PROTEINS

ALOHA BBQ PORK RIBS
ARTICHOKE CHICKEN and PASTA in LEMON CREAM SAUCE
BBQ BACON CHEESEBURGER MEATBALLS
BBQ BACON ROAST CHICKEN
BACON HERB ROASTED TURKEY
BAKED HONEY LIME CHICKEN
BACON WRAPPED CHICKEN SKEWERS
BAKED SWEDISH MEATBALLS
BAKED WHITEFISH & CHAMPAGNE DRESSING
BALSAMIC BAKED MOZZARELLA CHICKEN
BALSAMIC CHICKEN ala CROCK POT
BARBACOA
BARRAMUNDI
BEEF STROGANOFF
CLASSIC BEEF STROGANOFF
BROWN BOX CRACKER MEATLOAF with BEER BEEF GRAVY
BEEF TENDERLOIN
BLACK BEAN CHEDDAR CHICKEN
BUFFALO CHICKEN LASAGNA
BUFFALO CHICKEN MEATLOAF
BUFFALO CHICKEN PULL APART BREAD
BUTTER BEEF ROAST
BUTTERMILK CHIVE CHICKEN
BUTTERMILK RANCH CHICKEN
CARAMEL CHICKEN
CARAMELIZED FRENCH ONION CHICKEN
CARIBBEAN CHICKEN
CAST IRON SKILLET ROAST CHICKEN
CEDAR PLANKED SALMON
CELEBRATION CHICKEN a.k.a. CHICKEN S.O.S.
CHEESY MUSHROOM CHICKEN aka CHICKEN DIANE
CHICKEN with CHARRED POBLANO CREAMED CORN & BACON
CHICKEN & DRESSING
CHICKEN AND ONIONS in WHITE WINE CREAM SAUCE
CHICKEN CHILE VERDE
CHICKEN FRIED CHICKEN
CHICKEN FRIED HAMBURGER STEAKSCHICKEN LETTUCE WRAPS
CHICKEN MARSALA
CHICKEN PARMESAN MEATBALLS
CHICKEN PARMESAN LASAGNA
CHILI HONEY LEMON LIME SALMON
CHIPOTLE DR PEPPER SHREDDED PORK
CILANTRO LIME CHICKEN
CONEY ISLAND TATERS
COUNTRY BOB’S MEATLOAF
CREAMY PORK TENDERLOIN
CRAB & CORN CAKES with LIME SOUR CREAM
CREAMED CHICKEN
CRISPY ONION CHICKEN with CREAMY MUSHROOM SAUCE
CRY BABY BURGERS
DEVILED STEAK TIPS
DRUNKEN CHICKEN & TOMATOES
DURANGO CHICKEN
FONTINA STUFFED CHICKEN
FONTINA STUFFED PORK CHOPS WITH SWEET PEPPER SAUCE
FRIED CHICKEN & DUMPLINGS
GARLIC CREAM CHICKEN
GENERAL TSO CHICKEN
GREEN ONION TOMATO CHICKEN
GREEN TABASCO CHICKEN
GRILLED PORK CHOPS with RASPBERRY BBQ SAUCE
HAWAIIAN HASSELBACK CHICKEN
HOBO CHICKEN PACKS
HONEY GARLIC CHICKEN & ASPARAGUS
HUNGARIAN CHICKEN
ITALIAN DEVIL CHICKEN
JUCY LUCY BURGERS
LEMON CHICKEN COSTOLETTO
LEMON LIME PEPPER CHICKEN
LEMON PEPPER PORK CHOPS
MAMA’S RETRO MEATLOAF
MAPLE GINGER CHICKEN & PEARS
MARINATED ROAST TURKEY with HONEY CRISP APPLE GRAVY
MARINATED & SEASONED PRIME RIB
MARRY ME CHICKEN – ORIGINAL
MARRY ME CHICKEN with KAHLUA CANDIED MUSHROOMS
MIMOSA CHICKEN
ONION BRAISED BEEF BRISKET
PAN SEARED CHICKEN with BROWNED PASRLEY BUTTER
PAN SEARED CHICKEN with MCGILLICUDDY SAUCE
PAN SEARED CHICKEN with RUSTIC TOMATO SAUCE
PAN SEARED CHICKEN BREAST & WILTED SPINACH with PARMESAN PASTA
PAN SEARED COD with SOUR CREAM SAUCE
PAN SEARED SEA BASS with LEMON GARLIC BUTTER SAUCE
PAPRIKA POT ROAST
PEANUT BUTTER BURGERS
PEASANT CHICKEN
PINEAPPLE CARROT TOP GLAZED HAM
PINEAPPLE SESAME PORK & BROCCOLI
PORK MARSALA
PORK TENDERLOIN with ROAST PEARS & GREEN BEANS
PUB BURGERS & TANGY PUB SAUCE
RITZY CHEDDAR CHICKEN
ROAST PORK TENDERLOIN
RUSTIC CREAMY PARMESAN CHICKEN
SAUERBRATEN
SHEPHERD’S PIE QUESADILLAS
STICKY GLAZED PORK CHOPS
SWEET GLAZED CHICKEN THIGHS
TAWAINESE CHICKEN
TENDERLOIN GRILLADES
TERIYAKI SEX ON A STICK
TOMATO SWISS STEAK
TROPICAL GLAZED PORK TENDERLOIN
VANILLA COGNAC BRINED PORK CHOPS
WHISKEY BBQ CHICKEN