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.

Yield: 4 servings (serving size: 3 ounces pork and about 2 tablespoons sauce)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 2 Hours, 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 225
  • Calories from fat: 16%
  • Fat: 3.9g
  • Saturated fat: 1.3g
  • Protein: 22.7g
  • Carbohydrate: 23.3g
  • Fiber: 0.4g
  • Cholesterol: 63mg
  • Iron: 1.3mg
  • Sodium: 339mg
  • Calcium: 13mg

Ingredients

  • 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)

Preparation

  1. 1. Combine first 6 ingredients in a zip-top plastic bag. Add tenderloin; seal bag, and marinate in refrigerator at least 2 hours.
  2. 2. Preheat oven to 450°.
  3. 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. 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.
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