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PORK TENDERLIIN & APRICOTS COOK’S

Roast Pork Tenderloin with Apricot-Orange Glaze

Serves 4.

If the glaze begins to dry up or burn in the oven, stir about 1/4 cup warm water into the baking dish. Pork tenderloins are often sold two to a package. Unlike pork chops or pork loin roasts, pork tenderloins do not need to be brined to enhance their flavor and texture. This recipe was published in our cookbook The Best Light Recipe.
Ingredients
Pork Tenderloin
2 pork tenderloins (12-ounces each), silver skin removed
1 tablespoon vegetable oil
Apricot-Orange Glaze
1/2 cup apricot preserves
1/4 cup fresh orange juice
1 1/2 tablespoons fresh lemon juice
1 ounce dried apricots , quartered
Instructions

1.

1. Adjust an oven rack to the lower-middle position and heat the oven to 450 degrees.
2.

2. Pat the tenderloins dry with paper towels, then season with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat until just smoking. Brown the tenderloins on all sides, reducing the heat if the fat begins to smoke, about 10 minutes. Transfer the tenderloins to a 13 by 9-inch baking dish.
3.

3. Pour off the fat left in the skillet. Add all the glaze ingredients to the skillet, stirring and scraping up any browned bits, and simmer until slightly thickened and fragrant, about 3 minutes.
4.

4. Brush the glaze over the tenderloins and roast until the thickest part registers 135 degrees on an instant-read thermometer, 10 to 15 minutes, flipping the tenderloins over halfway through the roasting time.
5.

5. Transfer the tenderloins to a carving board, cover with foil, and let rest until the pork reaches an internal temperature of 145 to 150 degrees, 5 to 10 minutes, before slicing into 1/4-inch-thick pieces.
6.

PER SERVING: Cal 350; Fat 9 g; Sat fat 2.5 g; Chol 110 mg; Carb 32 g; Protein 37 g; Fiber 1 g; Sodium 400 mg

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Steamed Artichokes with Light Balsamic Vinaigrette

Serves 4.

A steaming apparatus, such as a collapsible basket or bamboo rack is helpful but not necessary for whole artichokes. Simply make use of the artichoke’s tips and trimmings as a rack. Serve warm or at room temperature or with the vinaigrette. The steamed artichokes can be covered and refrigerated overnight; bring to room temperature before serving.

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https://recipes.connorbowen.com/recipe/pork-tenderliin-apricots-cooks/