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Roast Pork Tenderloin with Spicy Apricot Jam
INGRIDSTEVENS8Ingredients
30Minutes
90Calories
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Description
Cooking Light
Ingredients
US|METRIC
12 SERVINGS
- 1/2 cup apricot preserves
- 1 Tbsp. white wine vinegar
- 3/4 tsp. kosher salt (divided)
- 1/4 tsp. crushed red pepper
- 2 garlic cloves (finely chopped)
- 1 lb. pork tenderloin (trimmed)
- 1/4 tsp. ground black pepper (freshly)
- 2 tsp. olive oil
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Directions
- Preheat oven to 425°.
- Combine preserves, vinegar, 1/4 teaspoon salt, red pepper, and garlic in a small saucepan; bring to a simmer. Cook 3 minutes or until slightly thickened.
- Sprinkle pork with remaining 1/2 teaspoon salt and black pepper. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Add pork to pan; cook 4 minutes or until browned. Turn pork over. Place pan in oven. Bake at 425° for 10 minutes or until thermometer registers 150°. Remove pork from pan; let stand 10 minutes. Cut pork into 36 thin slices. Serve with apricot mixture
NutritionView More
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90Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories90Calories from Fat20 |
| % DAILY VALUE |
| Total Fat2.5g4% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium180mg8% |
| Potassium160mg5% |
| Protein8g |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate9g3% |
| Dietary Fiber0g0% |
| Sugars6g |
| Vitamin A2% |
| Vitamin C2% |
| Calcium2% |
| Iron2% |
* 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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