Yet another first this week. Miso. I knew there was such a thing as Miso soup, but that's really all I knew. From the What's New at the Market section of Bon Appetit, here's a Miso Apricot Glazed Pork Loin. Mmm, pork!
I doubled up on the garlic because, well, you can never have too much garlic.
Nonstick vegetable oil spray
5 tablespoons apricot preserves
1/4 cup red miso
1/4 cup Champagne vinegar (I used white wine)
2 teaspoons finely grated orange peel
2 large garlic cloves, chopped
2 pork tenderloins
1/2 cup low-sodium chicken broth
Preheat oven to 425°F. Coat large rimmed baking sheet with oil spray. Combine preserves, miso, vinegar, orange peel, and garlic in small pot over medium heat. Cook until thickened, 1 to 2 minutes. Reserve.
Sprinkle pork with salt and pepper. Place on prepared baking sheet, tucking thin end under to ensure even cooking. Brush with 2 tablespoons apricot glaze; roast 12 to 15 minutes. Turn pork over with tongs and brush with 3 more tablespoons glaze. Continue to roast until instant-read thermometer inserted into center of pork registers 150°F, 8 to 10 minutes longer. Mine actually took an additional 15 but I know my husband would've been happy with this less well done.
Add chicken broth to remaining apricot glaze. Bring to simmer and cook until reduced to 2/3 cup, about 5 minutes. Season with salt and pepper.
Slice pork crosswise into 1/2- to 3/4- inch-thick slices and arrange on platter. Spoon sauce over and serve.
The kids? Well, I had to cut off the sauce covered edges to get them to eat it. Oh well, it was fun. And I have quite a bit of miso left to play with. Recipe suggestions?
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