Jalapeno-Apricot Pork Tenderloin Recipe

Jalapeno-Apricot Pork Tenderloin Recipe photo by Taste of Home

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"The perfect blend of spices is what sets this dish apart," says Amber Shea Ford of Overland Park, Kansas. "I like to double the recipe and freeze the second tenderloin for later. The sweet-spicy glaze would also taste delicious over chicken."

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Jalapeno-Apricot Pork Tenderloin Recipe

Prep: 15 min. + marinating Bake: 20 min.

Yield: 2 Servings

15 20 35

Ingredients

2 teaspoons olive oil
1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1 pork tenderloin (3/4 pound)
GLAZE:
1/3 cup apricot preserves
1 tablespoon lime juice
1 tablespoon diced seeded jalapeno pepper
1/4 teaspoon ground cumin
1/8 teaspoon garlic salt

Directions

In a large resealable plastic bag, combine the first six ingredients; add the pork. Seal bag and turn to coat; refrigerate for up to 2 hours. Drain and discard marinade.
Place pork in an 11-in. x 7-in. baking dish coated with cooking spray. Bake, uncovered, at 400° for 15 minutes.
In a small bowl, combine the glaze ingredients; spoon 1/4 cup over pork. Bake 5-10 minutes longer or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with remaining glaze. Yield: 2 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 5 ounces cooked pork with 1/4 cup glaze equals 378 calories, 11 g fat (3 g saturated fat), 95 mg cholesterol, 818 mg sodium, 37 g carbohydrate, 1 g fiber, 35 g protein.

Originally published as Jalapeno-Apricot Pork Tenderloin in Cooking for 2 Winter 2008, p33