Recipes you MUST try, Round 1

I made this pork tenderloin recipe last weekend for family, and it turned out AMAZING. Easily and without-a-doubt the best pork tenderloin I've ever had- the meat was juicy, the loin was perfectly spiced, and it had an excellent glaze with an awesome texture. The ingredients for the spice rub could probably cross over to other meats, or you could use it on its own without the glaze.

Serve with a winter-themed salad (field greens with your personal mix of winter fruits-pomegranate seeds, sliced oranges, dried cranberries, apples, and a sprinkle of freshly grated parmesan cheese and toasted walnuts) with a light, refreshing salad dressing, and mashed yams. In my own opinion, the leftovers weren't as good, so make sure you eat it all up the night you make it (like it will be that hard)!

Pork Tenderloin with Fig-Orange Glaze
Taken from Taste of Home, December & January 2009 Edition

1 1/2 tsp garlic powder
3/4 tsp pepper
1/2 tsp salt
1/2 tsp fennel seed, crushed (smells like black licorice)
1/2 tsp rubbed sage
1/2 tsp dried thyme
1/8 tsp cayenne pepper (this give the pork just the right amount of "kick" without being overwhelmingly spicy)

GLAZE:
2/3 cup reduced-sodium chicken broth
2 Tb brown sugar
1 Tb molasses
1/2 tsp balsamic vinegar
1/4 tsp ground cumin
1/8 tsp kosher salt
Dash white pepper
Dash ground cinnamon
1/2 cup chopped orange segments
10 dried figs
1/4 cup water
1 Tb olive oil

In a small bowl, combine the first seven ingredients; rub over pork. Cover and refrigerate for at least 2 hours. JENN NOTE- this is a powerful, amazing smelling blend- you'll be able to smell it throughout your kitchen (it's better than any candle, I'm telling you now).

For glaze, in a large saucepan, combine the broth, brown sugar, molasses, vinegar and seasonings. Stir in orange and figs. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; simmer, uncovered, for 15-18 minutes or until figs are tender. Stir in water; cool slightly. Transfer to a blender; cover and process until smooth. JENN NOTE- the puree setting is best.

In a large nonstick skillet, brown pork in oil on all sides. JENN NOTE- this is VITAL to making the pork the juiciest meat you've ever had! Do NOT skip this step. Spread with half (JENN NOTE- to 3/4) of fig-orange glaze. Place pork on a rack in a shallow roasting pan lined with foil.

Bake at 350 degrees for 25-30 minutes or until a meat thermometer reads 160, basting occasionally with remaining glaze. JENN NOTE- it took my oven about 45 minutes, if not more, for this thing to cook. Let stand for 10 minutes before slicing.