Juicy pan-roasted pork tenderloin with a sweet and sticky glaze is one of those simple dishes that looks much more complex on the dinner table. And that’s ok—you’re the cook. You know how easy it was. Your guests will simply know how delicious it is.
I love using whatever jams or fruit preserves I have in the fridge to make tasty sauces and glazes for roasted or grilled meats. This time, it was strawberry jam, but you could sub in peach jam or apricot preserves for other great finishes.
- 1-1/4-lb pork tenderloin, trimmed
- 1 tbsp olive oil
- 2 tsp unsalted butter
- 1 tbsp finely chopped shallot
- 1/4 cup strawberry jam
- 1 tbsp honey
- 1 tbsp white balsamic vinegar
- 1 tsp finely chopped rosemary