Rating: 4 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Make the pork and jam mixture up to a day ahead.

Robin Bashinsky
Recipe by Cooking Light April 2015

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Credit: Jennifer Causey; Styling: Lindsey Lower/Claire Spollen

Recipe Summary test

hands-on:
20 mins
total:
30 mins
Yield:
Serves 12 (serving size: 3 pork slices and 2 teaspoons apricot mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

Chef's Notes

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.

Nutrition Facts

81 calories; fat 1.6g; saturated fat 0.4g; mono fat 0.9g; poly fat 0.2g; protein 8g; carbohydrates 9g; cholesterol 25mg; sodium 145mg; calcium 6mg.
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