Rice wine vinegar enhances the sweet and spicy flavors in this dish. Serve with basmati rice and a salad for an unbeatable meal.
1/2 cup apricot spread (such as Polaner All Fruit)
1/4 cup orange juice
2 tablespoons rice wine vinegar
1 teaspoon grated peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (1-pound) pork tenderloin, trimmed
1/4 cup thinly sliced green onions (about 2)
How to Make It
Combine first 6 ingredients in a zip-top plastic bag. Add tenderloin; seal bag, and marinate in refrigerator at least 2 hours.
Preheat oven to 450°.
Remove tenderloin from bag, reserving marinade. Place tenderloin on a broiler pan coated with cooking spray. Bake at 450° for 25 to 30 minutes or until a thermometer registers 155° (slightly pink). Cover with foil, and let stand 10 minutes.
While pork stands, place reserved marinade in a small saucepan. Bring to a boil over medium heat. Cook 2 minutes, stirring constantly. Stir in green onions. Slice pork, and serve with sauce.
Oxmoor House Healthy Eating Collection
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