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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.

Pork Tenderloin with Apricot Glaze

2 pork tenderloins, about 1 3/4 pounds to 2 pounds total
3/4 cup apricot preserves
2 tablespoons soy sauce
1 tablespoon vinegar
2 tablespoons Dijon-style mustard, divided
1 teaspoon ground ginger
1/4 teaspoon ground black pepper

1. For glaze, in blender container combine preserves, soy sauce, vinegar, 1 tablespoon mustard, ginger, and pepper. Blend until smooth. Set aside.
2. Brush pork tenderloins with remaining tablespoon of mustard. Place tenderloins in shallow pan and roast in a 450 degree F. oven for 20 to 25 minutes, until internal temperature (measured with a meat thermometer) registers 155 degrees F. Brush tenderloins with glaze a couple of times during roasting, and again at end. Discard remaining glaze. Slice to serve.

Serves 4.

Nutrition Facts
Calories 398 calories
Protein 40 grams
Fat 7 grams
Sodium 719 milligrams
Cholesterol 112 milligrams

Recipe and photograph provided courtesy of Pork, The Other White Meat.

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