Pack on the protein with Apricot Pork Tenderloin

Aug 9 2011 - 8:53am

You get almost zero waste and solid protein with pork tenderloins. Steer clear of the marinated versions; they don't offer as many options.

Apricot Pork Tenderloin

1 pound pork tenderloin

1/2 teaspoon each: salt, cracked pepper

1/4 cup apricot preserves

1 tablespoon white wine vinegar or lemon juice

1 small clove garlic, pressed

2 teaspoons Dijon mustard

2 tablespoons olive oil

1/4 cup each: water, chopped dried apricots, chopped prunes

Pat tenderloin dry; rub with salt and pepper. Combine preserves, vinegar, garlic and mustard in a small bowl. Brush some over tenderloin; reserve extra mixture.

Heat oil in a large skillet over medium-high heat. Brown tenderloin on all sides, about 5 minutes. Add water, chopped fruit and remaining apricot mixture. Cover; reduce heat to medium. Cook until thickest part of meat is pink, 10-15 minutes. Remove cover; raise heat slightly. Cook until pan juices reduce slightly, about 5 minutes. Thinly slice pork; top with fruit mixture. Serves 4.

Per serving: 307 calories, 34 percent calories from fat, 12 grams fat, 3 grams saturated fat, 75 milligrams cholesterol, 26 grams carbohydrates, 25 grams protein, 377 milligrams sodium, 1 gram fiber.

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