Using jelly rather than preserves in the glaze helps maintain a smooth texture, but you can use either. Instead of grape, try strawberry, cherry, red currant, or even jellied cranberry sauce.
1 pound small red potatoes
1/3 cup 2% reduced-fat milk
1 1/2 tablespoons butter
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 teaspoons olive oil, divided
1 teaspoon chopped fresh thyme
1 small garlic clove, grated
1 (1-pound) pork tenderloin, trimmed
2 tablespoons grape jelly
2 tablespoons red wine vinegar
1 tablespoon minced shallots
How to Make It
Preheat oven to 500°.
Place potatoes in a large saucepan; fill with water to 1 inch above potatoes. Bring to a boil; cook 10 minutes or until potatoes are tender. Drain; return to pan. Mash potatoes to desired consistency with a potato masher. Stir in milk, butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Combine remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, 1 teaspoon oil, thyme, and garlic; rub evenly over pork. Place pork on a jelly-roll pan coated with cooking spray; bake at 500° for 10 minutes. Combine remaining 1 teaspoon oil, jelly, vinegar, and shallots in a small saucepan; bring to a boil. Cook 1 minute, stirring occasionally. Brush half of jelly mixture over pork; bake at 500° for 5 minutes. Turn pork; brush with remaining half of jelly mixture. Bake 5 to 8 minutes or until a thermometer registers 145°. Place pork on a cutting board; let stand 5 minutes. Cut across the grain into thin slices. Serve with mashed potatoes.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Made this tonight for dinner - I was a little nervous because my husband doesn't like thyme. I used strawberry jam and followed the rest of the recipe exactly. Cooking time was spot-on (I usually find that I need to cook pork longer than recipes call for, but not this time). Flavor was fantastic! My husband and I loved it, and he even commented that he'd like to have it again in the future. (I never told him there was thyme in it!)
I tried this dish last night when I saw my new issue of Cooking Light laying on the counter. I used apricot mango jam as that is what I had on hand. I wasn't satisfied with the glaze taste, so I added a bit more jam as it was too vinegary for my taste, also added some cumin, chili powder, minced garlic, dried thyme, salt and pepper. For the pork, I just seasoned with salt, smoked paprika, garlic, salt and pepper. The time indicated cooked the tenderloin perfectly. The glaze was so good, I would triple it next time to have some to serve alongside. My husband couldn't stop saying how great it was.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!