Apricot-Ginger Pork Tenderloin

Rice wine vinegar enhances the sweet and spicy flavors in this dish. Serve with basmati rice and a salad for an unbeatable meal.


4 servings (serving size: 3 ounces pork and about 2 tablespoons sauce)

Recipe from

Oxmoor House

Recipe Time

Prep: 7 Minutes
Cook: 30 Minutes
Other: 2 Hours, 10 Minutes

Nutritional Information

Calories 225
Caloriesfromfat 16 %
Fat 3.9 g
Satfat 1.3 g
Protein 22.7 g
Carbohydrate 23.3 g
Fiber 0.4 g
Cholesterol 63 mg
Iron 1.3 mg
Sodium 339 mg
Calcium 13 mg


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
Cooking spray
1/4 cup thinly sliced green onions (about 2)


1. Combine first 6 ingredients in a zip-top plastic bag. Add tenderloin; seal bag, and marinate in refrigerator at least 2 hours.

2. Preheat oven to 450°.

3. 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.

4. 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.


Jennifer Cofield,

Oxmoor House Healthy Eating Collection

October 2006
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