Apricot Pork Tenderloin Recipe

Apricot Pork Tenderloin Recipe photo by Taste of Home

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Tangy-sweet apricot preserves intensify and complement this elegant one-dish meal. —Judy Armstrong, Prairieville, Louisiana

This recipe is:

Healthy

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Apricot Pork Tenderloin Recipe

Prep: 10 min. Cook: 25 min.

Yield: 2 Servings

10 25 35

Ingredients

1 pork tenderloin (1 pound)
1/4 teaspoon salt, divided
1/4 teaspoon pepper
1/4 cup apricot preserves
2-1/2 teaspoons minced fresh rosemary, divided
1 teaspoon prepared horseradish
1 garlic clove, minced
1 large sweet potato, peeled and thinly sliced
1 tablespoon olive oil

Directions

Sprinkle pork with 1/8 teaspoon salt and pepper. Place in a 13-in. x 9-in. baking dish coated with cooking spray. In a small bowl, whisk the preserves, 2 teaspoons rosemary, horseradish and garlic; brush over pork.
In a another small bowl, combine the potato, olive oil and remaining rosemary; place around tenderloin. Sprinkle potato with remaining salt.
Bake at 375° for 25–30 minutes or until a thermometer inserted in pork reads 145°. Let pork stand for 5 minutes. Slice half of the pork and serve with potato. Save remaining pork for
href="/Recipes/Pork-with-Spanish Rice">Pork with Spanish Rice or for another use. Yield: 2 servings plus leftovers.

Leftover: Pork with Spanish Rice

Nutritional Facts 3 ounces cooked pork with 3/4 cup potato equals 350 calories, 11 g fat (2 g saturated fat), 63 mg cholesterol, 213 mg sodium, 39 g carbohydrate, 3 g fiber, 25 g protein.

Originally published as Apricot Pork Tenderloin in Healthy Cooking December/January 2013, p80