2 Seaboard Pork Tenderloins
Daddy Hinkle's Original Dry and Liquid Seasoning
¼ c. Hiland butter
1 - 2 cloves garlic, chopped
16 oz. J M Farms sliced mushrooms
½ c. Maria Rae's Level Two salsa (or for more heat, Level Three)
½ c. Garden Club Red Plum Preserves
½ c. Griffin's Wasabi Mustard
¼ c. Garden Club Apple Cider Vinegar
¼ c. Griffin's Corn Syrup
¼ tsp. salt
½ tsp. cracked black pepper
To season tenderloins with dry and liquid seasonings, sprinkle liberally with the dry first, pat into meat, and then sprinkle on liquid and rub into meat. Let marinate for 30 minutes. (If preferred, 8 large (1-inch thick) boneless pork chops can be substituted).
In the meantime, sauté in a medium saucepan the garlic and mushrooms in butter for 5 minutes or until soft but not browned. Add salsa, preserves, mustard, vinegar and syrup. Cook down for 10 minutes on medium heat, to about half the volume, stirring continually. Sauce should be thick and syrupy. Add salt and pepper, more or less to taste.
Place tenderloins in medium roasting pan, cover with foil and roast at 425 degrees for 20-25 minutes or until juice is no longer pink. If preferred, tenderloin can be cooked on the grill instead of in the oven.
After letting the meat rest for 5 minutes, cut into 1-inch slices and serve warm, covered with the warm sauce. Enjoy!
Serves 8 to 10