APRICOT-GLAZED PORK TENDERLOIN FOR TWO
A simple glaze made with apricot preserves lends a delightful zest to this tender pork. It's so fuss-free and delicious, you'll make it again and again. -Crystal Holsinger, Surprise, Arizona
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Place pork in a shallow pan. Combine the oil, salt and pepper; rub over pork., Bake at 425° for 10 minutes. In a small bowl, combine the remaining ingredients; spoon over pork. Bake 10-17 minutes longer or until a thermometer reads 145°, basting occasionally with pan juices. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 373 calories, Fat 10g fat (3g saturated fat), Cholesterol 95mg cholesterol, Sodium 297mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
APRICOT PORK TENDERLOIN
The only way to cook tenderloin. The apricot preserves are a perfect marriage with pork. Sweet without being too sweet! A family favorite!
Provided by Hope
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Spread butter all over the pork tenderloin. Season with salt, pepper, and thyme. Combine garlic powder, apricot preserves, honey, and sherry in a separate bowl.
- Roast the pork in the preheated oven for 30 to 40 minutes. Remove the pork from the oven and brush with the apricot sauce. Return the pork to the oven. Continue roasting, basting occasionally with the remaining sauce, until the pork is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 439.7 calories, Carbohydrate 62.9 g, Cholesterol 85.7 mg, Fat 11.4 g, Fiber 0.4 g, Protein 24.2 g, SaturatedFat 6.1 g, Sodium 200 mg, Sugar 42.9 g
APRICOT-GLAZED PORK TENDERLOIN
A simple apricot glaze made with preserves lends a delightful zest to this tender pork. It's so fuss-free and delicious, you'll make it again and again. -Crystal Holsinger, Surprise, Arizona
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place pork on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over pork., Bake at 425° for 10 minutes. In a small bowl, combine the remaining ingredients; spoon over pork. Bake 10-17 minutes longer or until a thermometer reads 145°, basting occasionally with pan juices. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 350 calories, Fat 10g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 338mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
DOUBLE-DUTY PORK WITH SPANISH RICE
I make this Spanish rice dish whenever I have leftover pork. It's perfect for two people. We like to eat it on a corn tortilla or with a salad. -Rebecca Hodges, Huntsville, Alabama
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, heat oil over medium heat. Add rice; cook, stirring, until lightly browned. Add broth, water and tomatoes. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 40-45 minutes. Add pork; heat through.
Nutrition Facts :
APRICOT-GINGER PORK TENDERLOIN
Make and share this Apricot-Ginger Pork Tenderloin recipe from Food.com.
Provided by Rita1652
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, combine oil, oregano, salt, thyme, black pepper, red pepper and garlic.
- Rub mixture on all sides of pork tenderloins, rubbing it into meat surface.
- Place tenderloins in center of cooking grate. Grill 25 to 30 minutes for medium (160°F/71°C) and centers are still slightly pink, turning occasionally throughout grilling time to brown them evenly.
- Meanwhile, make sauce:.
- In small saucepan, combine all sauce ingredients. Cook over medium heat 2 to 3 minutes until jelly is melted and sauce is hot. Remove from heat and keep warm.
- Remove tenderloins from grill and let rest 10 minutes. Slice and serve with sauce.
Nutrition Facts : Calories 362.5, Fat 12.7, SaturatedFat 3.7, Cholesterol 112.3, Sodium 390.7, Carbohydrate 26.7, Fiber 0.4, Sugar 14.8, Protein 35.4
APRICOT-GLAZED PORK TENDERLOIN
We know them as sweet spreads for toast. But jams and jellies, like this apricot spread, can do so much more.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 5
Steps:
- Heat broiler; set rack 4 inches from heat. Line a rimmed baking sheet with foil. Rub pork with oil; season with salt and pepper. Broil 10 minutes.
- Meanwhile, in a small saucepan, whisk together jam and mustard. Cook over medium heat until jam melts, 3 to 4 minutes; remove from heat. Transfer half to a small bowl for brushing. Cover pan to keep remaining sauce warm.
- Remove pork from broiler; brush with reserved sauce. Continue broiling until pork is blackened in spots and registers 150 degrees on an instant-read thermometer, 5 to 10 minutes more.
- Cover pork loosely with foil; let rest 5 minutes before slicing. Serve drizzled with warm sauce.
JALAPENO-APRICOT PORK TENDERLOIN
"The perfect blend of spices is what sets this dish apart," says Amber Shea Ford of Overland Park, Kansas. "I like to double the recipe and freeze the second tenderloin for later. The sweet-spicy glaze would also taste delicious over chicken."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Combine the first six ingredients; rub over pork. Cover and refrigerate for up to 2 hours., Place pork in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 400° for 15 minutes. , In a small bowl, combine the glaze ingredients; spoon 1/4 cup over pork. Bake 5-10 minutes longer or until a thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with remaining glaze.
Nutrition Facts : Calories 378 calories, Fat 11g fat (3g saturated fat), Cholesterol 95mg cholesterol, Sodium 818mg sodium, Carbohydrate 37g carbohydrate (32g sugars, Fiber 1g fiber), Protein 35g protein.
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