"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."
- 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)
- 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
- Combine the first six ingredients; rub over pork. Cover and refrigerate for up to 2 hours.
- 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 thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with remaining glaze. Yield: 2 servings.
Originally published as Jalapeno-Apricot Pork Tenderloin in Cooking for 2 Winter 2008, p33
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Jalapeno-Apricot Pork Tenderloin
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Feb. 15, 2010
"This was FANTASTIC!!! Everyone loved this and came back for seconds."