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Pork Tenderloin 2 Ways: Easter Dinner in a Snap

Still trying to decide on what to make for Easter dinner? East Bay's Chef Shell to the rescue with a two recipes sure to please your holiday crowd.

DUBLIN, Ca: Chef Michele Wieser prepare pork tenderloin for the spring holidays. Video credit: Autumn Johnson
DUBLIN, Ca: Chef Michele Wieser prepare pork tenderloin for the spring holidays. Video credit: Autumn Johnson

By AUTUMN JOHNSON

Looking for a new idea for Easter dinner? Bay Area professional chef Michele Wieser shows you how to make pork tenderloin two different ways. Choose your recipe depending on what your family craves.  

Pork Tenderloin with a Cherry Balsamic Glaze
  • 3-4 pound pork tenderloin
  • 2 Tablespoons of olive or avocado oil
  • Salt and pepper
  • 1 tablespoon of fresh chopped rosemary
  • 1/2 cup of diced onion
  • 2 cloves of garlic diced
  • 1 tablespoon of balsamic vinegar
  • 1/2 cup of vegetable broth (I love Organic Imagine brand.)
  • 10 oz. jar of bing cherry fruit spread or jam OR 1/3 cup of whole cranberry sauce
Salt and pepper pork.
Sear pork on stove top on all sides in olive or avocado oil.
Place in roasting pan or on cookie sheet with wire rack or 9x13 Pyrex dish. 
Place in oven at 400 and roast or bake until meat comes out 145 degrees (medium rare) 155 (well done).

*It should be about 10 minutes per pound of meat.

While pork is in oven, sauté the onions and garlic in a pan with fresh rosemary and a tablespoon of butter until they are translucent, then pour in balsamic vinegar, cherry spread, and broth. Mix together and set aside.

After taking pork out of the oven, pour sauce over sliced pork and garnish with fresh rosemary. Let pork rest for 10 minutes before slicing

Pork Tenderloin with Dijon Apricot Sauce
  • 3-4 pound pork tenderloin
  • 2 tablespoons of olive or avocado oil
  • Salt and pepper
  • 1 tablespoon of fresh chopped rosemary
  • 1 tablespoon of fresh chopped flat leaf parsley
  • 2 tablespoons of Dijon mustard
  • 3 tablespoons of Apricot (or Peach or Orange Marmalade)
Salt and pepper pork. 
Sear pork on stove top on all sides in olive or avocado oil. 
Place in roasting pan or on cookie sheet with wire rack or 9x13 Pyrex dish.
In a bowl mix together the mustard, jam, rosemary, parsley. 
Pour over meat. (Use all of the marinade.)
Place in oven at 400 and roast or bake until meat comes out 145 degrees (medium rare) 155 (well done). 

*It should be about 10 minutes per pound of meat.

After taking meat out of the oven, loosely cover with foil and rest for 10 minutes before slicing

Follow Chef Shell's 'Ask a Chef' feature and blogs on Patch. Watch her videos to get easy, healthful ideas for feeding your family.

Belle (Orchid Lady) April 19, 2014 at 02:50 PM
Yum! I have done pork loin wrapped in pancetta, with roasted apples and balsamic glaze. The second recipe sounds the best for our family! Thanks for the recipe!
Lori Beth Eisenstadt April 19, 2014 at 08:07 PM
Chef Shell is fabulous! Thanks for sharing these yummy twists on a few classics...you make it all look so easy!
Maurice Duenas April 19, 2014 at 08:11 PM
Jesus was a Jew and he woulds not have eaten the pork tenderloin. Why are you tryng to get us to eat the pork on the death of the Jesus, who was a Jew?
Smitty April 19, 2014 at 09:54 PM
Because it tastes good Maurice!! Lord protect us from this professional ranter!

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