When my mother learned to cook, on a wood stove, most recipes were handed down from one generation to the next. And most recipes were not written down, but were stored in the cook’s brain.
If I had to do that, there would not be a column because I can’t cook without a recipe. Well, that is not exactly true, I do make a mean egg omelet from memory.
My wife, Susan, and I were married in 1970. Those were the days before copy machines and Internet. All recipes were written by hand on index cards or whatever piece of paper was available (we still have recipes written on the back side of envelopes) or published in books.
One essential cookbook that most newlyweds either received as a wedding gift or was purchased by the bride is Betty Crocker’s Cookbook. We have had ours for 45 years and we still rely on it.
This issue’s recipe is Roasted Pork Tenderloin, with mustard rub and red currant glaze.
The the rub and glaze are as follows:
Mix 1 tablespoon prepared yellow mustard, 1 tablespoon lemon juice (I use fresh squeezed lemon), 1/2 teaspoon salt, 1/2 teaspoon onion powder and 1/4 teaspoon black pepper.
Red Current Glaze
Heat 1 jar (10 ounces) red currant jelly (I use Smuckers), 1/4 cup prepared yellow mustard and 1/2 teaspoon onion salt over low heat, stirring constantly, until jelly is melted. Boil and stir 3 minutes. Yield: About 3/4 cup. Use 1/2 for basting and reserve 1/2 to be used as a sauce.
The weight of the tenderloin will be determined by the number of people you will be serving. For my wife and myself, I use a 1-pound tenderloin.
Prepare the meat with the mustard rub by spreading it over the meat using your hands. Place the meat in a shallow roasting pan. I prefer a broiler pan. I cover the bottom of the pan with tin foil and spray the top with Pam cooking spray. Place the loin on the broiling pan.
Set the oven to 325 degrees (it is not necessary to preheat) and roast until the meat thermometer reads 170 degrees. For a 1-pound tenderloin, cook for about 1 hour to 1 hour 15 minutes. Don’t overcook. The meat should be allowed to rest for about 15 minutes.
Since the meat continues cooking after it is removed from the oven, remove the meat when the thermometer reads 165 degrees.
For the last hour of roasting, brush meat every 15 minutes with the current glaze.
Enjoy and keep on cooking!Share this: