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Jalapeno-Apricot Pork Tenderloin

 Jalapeno-Apricot Pork Tenderloin
"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 ServingsPrep: 15 min. + chilling Bake: 20 min.

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

  • 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

2 of 2

Jalapeno-Apricot Pork Tenderloin (continued)

Directions (continued)

  • remaining glaze. Yield: 2 servings.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.