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Pork Tenderloin with Dried Apricot and Onion Marmalade

Serve with hot rice infused with ginger. To infuse the rice, steam white rice with several slices of peeled fresh ginger.

Cooking Light NOVEMBER 2005

  • Yield: 8 servings (serving size: 3 ounces pork and about 1/4 cup marmalade)


  • 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


Preheat oven to 350°.

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.

Nutritional Information

Amount per serving
  • Calories: 262
  • Calories from fat: 24%
  • Fat: 7g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.6g
  • Protein: 25.8g
  • Carbohydrate: 23.2g
  • Fiber: 2.1g
  • Cholesterol: 81mg
  • Iron: 2.6mg
  • Sodium: 619mg
  • Calcium: 35mg

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Pork Tenderloin with Dried Apricot and Onion Marmalade Recipe