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Apricot-Mustard Glazed Pork Tenderloin

Photo: Jennifer Causey; Styling: Heather Chadduck Hillegas 

Yield

Serves 4 (serving size: 3 1/2 oz. pork and 1 tbsp. apricot mixture)

Ingredients

  • 1 1/2 tablespoons canola oil, divided
  • 2 tablespoons minced shallots
  • 1/2 teaspoon finely chopped rosemary
  • 1/3 cup light brown sugar
  • 2 tablespoons cider vinegar
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon kosher salt, divided
  • 4 medium ripe apricots, pitted and chopped (about 12 oz.)
  • 1 (1-lb.) pork tenderloin, trimmed
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 293
  • fat 8.1 g
  • satfat 1.2 g
  • monofat 4.4 g
  • polyfat 2 g
  • protein 25 g
  • carbohydrate 30 g
  • fiber 2 g
  • cholesterol 74 mg
  • iron 2 mg
  • sodium 472 mg
  • calcium 35 mg
  • sugars 26 g
  • Est. Added Sugars 18 g

How to Make It

  1. Preheat oven to 350°.

  2. Heat a medium skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add shallots and rosemary; cook 1 minute or until lightly golden. Add brown sugar, vinegar, mustard, 1/4 teaspoon salt, and apricots; cook 12 minutes or until apricots are broken down and mixture is slightly thickened, stirring occasionally. Place 3 tablespoons apricot mixture in a small bowl; set aside.

  3. Heat a large ovenproof skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Sprinkle pork with remaining 1/4 teaspoon salt and pepper. Add pork to pan; cook 6 minutes, turning to brown on all sides. Brush pork with half of remaining apricot mixture (about 6 tablespoons). Place pan in oven; bake at 350° for 10 minutes. Turn pork; brush with remaining half of apricot mixture. Bake at 350° for 8 minutes or until a thermometer inserted into pork registers 145°. Place pork on a cutting board; let stand 5 minutes. Cut across the grain into 12 slices. Serve with reserved 3 tablespoons apricot mixture.