Rating: 4.5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 3
Robin Bashinsky
Recipe by Cooking Light July 2016

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Jennifer Causey; Styling: Heather Chadduck Hillegas

Recipe Summary

Yield:
Serves 4 (serving size: 3 1/2 oz. pork and 1 tbsp. apricot mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Heat a medium skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add shallots and rosemary; cook 1 minute or until lightly golden. Add brown sugar, vinegar, mustard, 1/4 teaspoon salt, and apricots; cook 12 minutes or until apricots are broken down and mixture is slightly thickened, stirring occasionally. Place 3 tablespoons apricot mixture in a small bowl; set aside.

  • Heat a large ovenproof skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Sprinkle pork with remaining 1/4 teaspoon salt and pepper. Add pork to pan; cook 6 minutes, turning to brown on all sides. Brush pork with half of remaining apricot mixture (about 6 tablespoons). Place pan in oven; bake at 350° for 10 minutes. Turn pork; brush with remaining half of apricot mixture. Bake at 350° for 8 minutes or until a thermometer inserted into pork registers 145°. Place pork on a cutting board; let stand 5 minutes. Cut across the grain into 12 slices. Serve with reserved 3 tablespoons apricot mixture.

Nutrition Facts

293 calories; fat 8.1g; saturated fat 1.2g; mono fat 4.4g; poly fat 2g; protein 25g; carbohydrates 30g; fiber 2g; cholesterol 74mg; iron 2mg; sodium 472mg; calcium 35mg; sugars 26g; added sugar 18g.
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