- 1/2 cup apricot preserves
- 1 tablespoon white wine vinegar
- 3/4 teaspoon kosher salt, divided
- 1/4 teaspoon crushed red pepper
- 2 garlic cloves, finely chopped
- 1 (1-pound) pork tenderloin, trimmed
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons olive oil
- calories 81
- fat 1.6 g
- satfat 0.4 g
- monofat 0.9 g
- polyfat 0.2 g
- protein 8 g
- carbohydrate 9 g
- fiber 0.0 g
- cholesterol 25 mg
- iron 0.0 mg
- sodium 145 mg
- calcium 6 mg
How to Make It
Preheat oven to 425°.
Combine preserves, vinegar, 1/4 teaspoon salt, red pepper, and garlic in a small saucepan; bring to a simmer. Cook 3 minutes or until slightly thickened.
Sprinkle pork with remaining 1/2 teaspoon salt and black pepper. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Add pork to pan; cook 4 minutes or until browned. Turn pork over. Place pan in oven. Bake at 425° for 10 minutes or until thermometer registers 150°. Remove pork from pan; let stand 10 minutes. Cut pork into 36 thin slices. Serve with apricot mixture.