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Apricot Pork Tenderloin

 Apricot Pork Tenderloin
Tangy-sweet apricot preserves intensify and complement this elegant one-dish meal. —Judy Armstrong, Prairieville, Louisiana
2 ServingsPrep: 10 min. Cook: 25 min.


  • 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


  • 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.

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Apricot Pork Tenderloin (continued)

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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.