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Apricot-Glazed Pork Tenderloin

 Apricot-Glazed Pork Tenderloin
A simple glaze made with apricot preserves lends a delightful zest to this tender pork. It's so fuss-free and delicious, you'll make it again and again. —Crystal Holsinger, Surprise, Arizona
6 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

  • 2 pork tenderloins (1 pound each)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup apricot preserves
  • 3 tablespoons sherry or reduced-sodium chicken broth
  • 1 tablespoon Dijon mustard
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

Directions

  • Place pork on a rack in a shallow roasting pan. Combine the oil, salt
  • and pepper; rub over pork.
  • Bake at 425° for 10 minutes. In a small bowl, combine the
  • remaining ingredients; spoon over pork. Bake 10-17 minutes longer or
  • until a thermometer reads 145°, basting occasionally with pan
  • juices. Let stand for 5 minutes before slicing. Yield: 6 servings.
Nutritional Facts: 4 ounces cooked pork equals 350 calories, 10 g fat (2 g saturated fat), 84 mg cholesterol, 338 mg sodium, 35 g carbohydrate, trace fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 2 starch,

2 of 2

Apricot-Glazed Pork Tenderloin (continued)

Nutritional Facts: 1/2 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.