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.
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.
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My reaction to this was sort of "meh." The pork tenderloin turned out perfectly but there wasn't anything particularly unique about it. The best use for the pork was making bacon, pork, avocado, and sprout sandwiches out of the leftovers! The apricot-onion marmalade was good (if not a bit tart) but the recipe made a vat of it and I wasn't sure what to do with those leftovers. It did take a long time to reduce the liquids in the marmalade but that worked out fine for me because I started the marmalade a day ahead and then let the rest of the liquids reduce while I was reheating it the day of my dinner party.
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