Apricot Ginger Pork Tenderloin
Recipe: #6796
October 15, 2012
Categories: Pork Roast, Apricot, Garlic, Pacific Northwest, Pacific Rim, Birthday, Brunch, Fathers Day, Mothers Day, Romantic Dinner, Sunday Dinner, Thanksgiving, Oven Roast, Diabetic, Heart Healthy, more
"Luscious sweet pork tenderloin. A kind of sweet and sour jam sauce over tender juicey pork. Adapted/revised from Company's comming 30 minute diabetic cooking."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (156 g)
- Calories 388
- Total Fat - 33.1 g
- Saturated Fat - 3.3 g
- Cholesterol - 52.9 mg
- Sodium - 699.6 mg
- Total Carbohydrate - 4.2 g
- Dietary Fiber - 0.1 g
- Sugars - 1.7 g
- Protein - 19.4 g
- Calcium - 17.8 mg
- Iron - 1.3 mg
- Vitamin C - 1.7 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 475f degrees. Place tenderloin on greased wire rack set on a foil lined baking sheet. Spray with cooking spray, sprinkle all over with season salt. Roast on centre oven rack for 20 minutes.
Step 2
While the tenderloin is cooking, combine the remaining 6 ingredients in a small saucepan. Bring to a boil, simmer, uncovered for about 7 minutes, sirring occasionally until thickened. Measure about 3 tablespoons of jam mixture into a small cup and brush over pork. Reserve remaining jam mixture. Roast pork a further 5 minutes until meat thermometer inserted into thickest part of tenderloin reaches 155f; transfer to serving dish and cover with foil. Let stand for 10 minutes before carving.
Step 3
Internal temperature should rise to 160f. Serve with reserved jam mixture.
Tips
No special items needed.
1 Reviews
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