Pork Tenderloin with Dried Apricot and Onion Marmalade

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Pork Tenderloin with Dried Apricot and Onion MarmaladeRecipe
Serve with hot rice infused with ginger. To infuse the rice, steam white rice with several slices of peeled fresh ginger.
8 servings (serving size: 3 ounces pork and about 1/4 cup marmalade)


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1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground red pepper
2 (1-pound) pork tenderloins, trimmed
Cooking spray
2 tablespoons butter
4 cups thinly vertically sliced yellow onion (about 2 large)
1 cup dried apricots, diced (about 7 ounces)
1 cup water
2 cups fat-free, less-sodium chicken broth
1 tablespoon grated orange rind
1 cup fresh orange juice (about 4 oranges)
1/4 cup sherry vinegar
4 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon ground cloves


Preheat oven to 350°.

To prepare pork, combine first 4 ingredients; rub evenly over pork. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 3 minutes on each side or until browned. Remove from pan; wrap pork in foil. Place in a 13 x 9-inch baking dish. Bake at 350° for 25 minutes or until thermometer registers 160° (slightly pink). Let stand 5 minutes before slicing.

To prepare marmalade, heat 2 tablespoons butter in skillet over medium heat. Add onion; cook 8 minutes or until tender, stirring occasionally. Add dried apricots; cook 2 minutes, stirring occasionally. Stir in water, scraping bottom of pan to loosen browned bits. Stir in 2 cups broth and remaining ingredients; bring to a boil over medium-high heat. Reduce heat, and simmer 10 minutes or until liquid almost evaporates. Serve marmalade with pork.

Created date

October 2005

Nutritional Information

Calories 262
Caloriesfromfat 24 %
Fat 7 g
Satfat 2.8 g
Monofat 3 g
Polyfat 0.6 g
Protein 25.8 g
Carbohydrate 23.2 g
Fiber 2.1 g
Cholesterol 81 mg
Iron 2.6 mg
Sodium 619 mg
Calcium 35 mg