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Healthy Recipe: Apricot-Mustard Glazed Pork Tenderloin


Healthy Recipe: Apricot-Mustard Glazed Pork Tenderloin

This turns fresh apricots into a tangy-sweet sauce and glaze for meaty pork tenderloin. (You can make the sauce with plums if apricots aren’t available.) Serve with a simple vinaigrette-dressed spinach salad tossed with red onion, shaved pecorino Romano or Parmesan cheese, and pistachios.

Ingredients

1 1/2 tablespoons canola oil,

divided 2 tablespoons minced shallots

1/2 teaspoon finely chopped rosemary

1/3 cup light brown sugar ( Splenda Brown sugar to Further Reduce Sugar intake)

2 tablespoons cider vinegar

1 1/2 teaspoons Dijon mustard

1/2 teaspoon kosher salt

divided 4 medium ripe apricots pitted and chopped (about 12 oz.)

1(1-lb.) pork tenderloin, trimmed

1/4 teaspoon black pepper

How to Make It

Step 1

Preheat oven to 350 degrees.

Step 2

Heat a medium skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add shallots and rosemary; cook 1 minute or until lightly golden. Add brown sugar, vinegar, mustard, 1/4 teaspoon salt, and apricots; cook 12 minutes or until apricots are broken down and mixture is slightly thickened, stirring occasionally. Place 3 tablespoons apricot mixture in a small bowl; set aside.

Step 3

Heat a large ovenproof skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Sprinkle pork with remaining 1/4 teaspoon salt and pepper. Add pork to pan; cook 6 minutes, turning to brown on all sides. Brush pork with half of remaining apricot mixture (about 6 tablespoons). Place pan in oven; bake at 350° for 10 minutes. Turn pork; brush with remaining half of apricot mixture. Bake at 350° for 8 minutes or until a thermometer inserted into pork registers 145°. Place pork on a cutting board; let stand 5 minutes. Cut across the grain into 12 slices. Serve with reserved 3 tablespoons apricot mixture.

Nutritional Information

Calories 293 Fat 8.1g Protein 25g Carbohydrate 30g Fiber 2g Cholesterol 74mg

Sodium 472mg

From Cooking Light

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