Jules’ Diner – Rabbits’ Tenderloin

My cousin was trying to throw together a meal the other day and she phoned from some last minute advice.  All I suggested was that she sear the pork tenderloin prior to roasting…she took the rest of it from there.  This is her recipe…

Rabbits’ Pork Tenderloin

1 pork tenderloin
1-2 cloves garlic, finely minced
3 tbsp ketchup
3 tbsp soy sauce
1-2 tbsp sugar
1 tbsp olive oil
5-6 potatoes, cubed
1-2 sweet onions, sliced
1 cup mushrooms, slice

• Preheat oven to 350*.

• Mix garlic, ketchup, soy sauce and sugar and pour over pork tenderloin in a zipper bag. Marinate at least two hours.

• Remove tenderloin from bag and reserve the marinade. Pat the tenderloin dry with paper towel. Sear pork in a dab of olive oil in a roasting pan on the cooktop.

• After searing, remove from heat and pour reserved marinade over the tenderloin, then surround pork with potatoes, onions and mushrooms.  Very lightly drizzle veggies with olive oil, and sprinkle with house seasoning.

• Cover and roast in 350º oven until meat thermometer registers 160º.  Remove tenderloin from pan and cover with foil to rest. Remove vegetables from roasting pan, reserving as much liquid as possible in pan.

• Place roasting pan over medium heat, stirring and scraping up the bits.  Deglaze with a little wine, sherry or stock.  While the pan liquids are heating, make a roux – 1 T butter/1 T flour – and add it to pan juices to make your gravy.

• Slice tenderloin – serve alongside roasted potatoes and onions – spoon a bit of gravy over slices on each plate.

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