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Description
This glaze is simple enough for a weekday meal, and makes a nice dinner for guests without spending too much time in the kitchen. Serve with rice pilaf and buttered snap peas.
Ingredients
US|METRIC
4 SERVINGS
- 2 pork tenderloins (about 1 3/4-pounds to 2 pounds total)
- 3/4 cup apricot preserves
- 2 Tbsp. soy sauce
- 1 Tbsp. vinegar
- 2 Tbsp. dijon (style mustard, divided)
- 1 tsp. ground ginger
- 1/4 tsp. ground black pepper
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Directions
- For glaze, in blender container combine preserves, soy sauce, vinegar, 1 tablespoon mustard, ginger, and pepper. Blend until smooth. Set aside.
- Brush pork tenderloins with remaining tablespoon of mustard. Place tenderloins in shallow pan and roast in a 450 degree F. oven for 20 minutes, until internal temperature on a thermometer reads 145 degrees F. Brush tenderloins with glaze a couple of times during roasting, and again at end. Discard remaining glaze. Allow to rest for 3 minutes before slicing to serve.
NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol165mg55% |
| Sodium690mg29% |
| Potassium1080mg31% |
| Protein55g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate40g13% |
| Dietary Fiber0g0% |
| Sugars26g |
| Vitamin A4% |
| Vitamin C10% |
| Calcium4% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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