Apricot-Glazed Pork Tenderloin [RECIPE]
February 27, 2016 1 Comment
I’ve always been a bargain shopper. That’s one of the reasons I always stock up on cuts of meat like pork tenderloin when they go on sale during the holidays or when the butcher marks them down for quick sale at the end of the day. That way, when I want to entertain, I have my selection of meat in the freezer and don’t break the bank when I decide to cook for guests. Also, pork tenderloin is tasty and versatile. But this is one of my absolute favorite ways to prepare it and your family will rave over the delicious sauce. Best part of all is, this is one of the simplest dishes ever to make.
PREP: 5 minutes
COOK: 20 minutes
- 1 2-pound pork tenderloin, cut in half lengthwise and trimmed of excess fat
- 1 tablespoon extra virgin olive oil
- Kosher salt and fresh ground pepper
- 1 12-ounce jar apricot preserves
- 1/4 cup Dijon mustard
- Heat broiler; set rack 6 inches from heat. Line a rimmed baking sheet with aluminum foil. Drizzle pork with oil, then using tongs, turn to coat all sides; seasoning with salt and pepper as on each side. Broil 10 minutes.
- In a small pan, whisk together apricot preserves and mustard. Cook over medium heat until mixture melts, 3 to 4 minutes; remove from heat. Transfer half to a small bowl for basting. Cover pan to keep remaining sauce warm.
- Remove pork from broiler; baste with reserved sauce. Continue broiling until pork is blackened in spots and registers 150 degrees on an instant-read thermometer, about 10 minutes more.
- Transfer pork to a cutting board and let rest for five minutes to allow juices to redistribute. Slice into medallions and serve drizzled with warm sauce.
YIELDS: 4 servings
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