Pork Tenderloin with Apricot Glaze
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 green peas with pearl onions.
2 pork tenderloins, about 2 pounds total
3/4 cup apricot preserves
2 tablespoons soy sauce
1 tablespoon seasoned or unseasoned rice vinegar
2 tablespoons Dijon-style mustard - divided use
1 teaspoon ground ginger
1/4 teaspoon ground black pepper
- 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°F (230°C) oven for 20 to 25 minutes, until internal temperature (measured with a meat thermometer) registers 155°F (approximately 65°C). Brush tenderloins with glaze a couple of times during roasting, and again at end. Discard remaining glaze. Slice to serve.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.