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Pork Tenderloin with Dried Apricot and Onion Marmalade

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

Ingredients

  • Pork:
  • 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
  • Marmalade:
  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.