Apricot Ginger Pork Tenderloin

4
Servings
15m
Prep Time
32m
Cook Time
47m
Ready In


"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 recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

Related

NightBaker

This was good my only complaint was the glaze could have held on better to the pork and I can't say this serves four unless you have very small appetites, all said I will probably make it again, thanks.

review by:
(17 Oct 2012)