Apricot-Glazed Pork Tenderloin [RECIPE]

Apricot-Glazed Pork Tenderloin

Delicious and easy to prepare, our Apricot-Glazed Pork Tenderloin is sure to become one of your family’s favorite meals.
(Photo by Jathan Fink, Jadeworks Entertainment)

I’ve always been a bargain shopper. That’s one of the reasons I always stock up on cuts of meat like pork tenderloin when they go on sale during the holidays or when the butcher marks them down for quick sale at the end of the day. That way, when I want to entertain, I have my selection of meat in the freezer and don’t break the bank when I decide to cook for guests. Also, pork tenderloin is tasty and versatile. But this is one of my absolute favorite ways to prepare it and your family will rave over the delicious sauce. Best part of all is, this is one of the simplest dishes ever to make. Read more of this post

Succulent Oven-Braised Short Ribs

Short Ribs

Short ribs soak up full-bodied flavor from red wine and a plethora of fresh vegetables as they slow cook to melt-in-your-mouth perfection.

These short ribs get their fabulous flavor from a blend of fresh vegetables, herbs and a heady red wine. The longer you can marinate the ribs the better, so try to prepare the marinade the day before and allow them to soak overnight in the refrigerator, turning occasionally. However, the time can be reduced to as little as two hours if necessary. Also, remember to bring the meat to room temperature before cooking. Due to the recipe’s long cook time, this dish is best prepared on a lazy afternoon when you can stay near the oven and do something else, preferably enjoying a good book like this month’s book club pick, Cabinet of Curiosities. The potatoes are added during the last 45 minutes of cook time, or they can be omitted all together and replaced with pasta, rice or polenta.

PREP: 10 minutes + 6 or more hours to marinate
COOK: 2 1/2 to 3 hours

  • 1 onion, finely sliced
  • 5 garlic cloves, smashed
  • 2 small leeks, cleaned and finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 4 sprigs of fresh thyme, or 1 teaspoon dried thyme
  • 1 cup red wine (For best results, use the same wine you will drink with dinner.)
  • 1/2 cup soy sauce
  • 1 tablespoon sugar
  • 1/4 teaspoon freshly ground black pepper
  • 3 1/2 pounds short ribs
  • 6 small Yukon gold potatoes, peeled and cut into quarters (optional)
  1. Mix all ingredients except the meat and potatoes in a 9- x 15-inch roasting pan. Add the ribs and rub all over with the marinade. The meat should fit comfortably in a single layer in the pan. Cover and let marinate in the refrigerator for 6 hours or up to overnight. Occasionally turn the meat over in the marinade. Remove from the refrigerator 30 minutes prior to cooking.
  2. Preheat the oven to 400°F. Braise the short ribs for 2 1/2 to 3 hours, reducing the heat to 350°F after an hour. Turn the ribs over. Add the potatoes in the last 40 minutes of cooking. Add water to the pan if too much liquid evaporates. You want to end up with glistening ribs in a reduced glaze.

YIELDS: 6 servings

© 2011 Jadeworks Entertainment.