APRICOT PORK TENDERLOIN RECIPES RECIPES

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APRICOT-GLAZED PORK TENDERLOIN RECIPE: HOW TO MAKE IT



Apricot-Glazed Pork Tenderloin Recipe: How to Make It image

A simple apricot glaze made with 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

Provided by Taste of Home

Categories     Dinner

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 350 calories, FatContent 10g fat (2g saturated fat), CholesterolContent 84mg cholesterol, SodiumContent 338mg sodium, CarbohydrateContent 35g carbohydrate (20g sugars, FiberContent 0 fiber), ProteinContent 30g protein. Diabetic Exchanges 4 lean meat

CHRISTMAS PORK TENDERLOIN RECIPE RECIPE | EPICURIOUS



Christmas Pork Tenderloin Recipe Recipe | Epicurious image

Rubbed with garlic, rosemary, and allspice, this bacon-wrapped roast is rich with holiday flavor. The impressive but quick-cooking recipe can easily be halved to serve a smaller crowd.

Provided by Rhoda Boone

Total Time 1 hour

Cook Time 25 minutes

Yield 8 servings

Number Of Ingredients 10

5 garlic cloves, peeled
1 tablespoon freshly ground black pepper
1 tablespoon ground allspice
1 tablespoon kosher salt
1 tablespoon light brown sugar
3 tablespoons rosemary leaves, plus 6 sprigs
2 tablespoons extra-virgin olive oil, plus more for brushing
2 large pork tenderloins (about 3 pounds)
12 ounces thin-sliced bacon (about 12 slices)
Cranberry sauce (for serving; optional)

Steps:

  • Pulse garlic, pepper, allspice, salt, brown sugar, 3 Tbsp. rosemary leaves, and 2 Tbsp. oil in a food processor until a paste forms. Alternatively, finely chop garlic and 3 Tbsp. rosemary leaves and transfer to a small bowl; stir in pepper, allspice, salt, brown sugar, and 2 Tbsp. oil.
  • Rub garlic paste all over pork. Let sit at least 30 minutes, or cover and chill up to overnight.
  • Arrange a rack in top third of oven; preheat to 425°F. Wrap each tenderloin in bacon, working in a spiral from top to bottom and letting each layer overlap slightly, until completely covered (about 5 bacon slices per tenderloin). Secure any exposed bacon slice ends with toothpicks.
  • Arrange 6 rosemary sprigs on a rimmed baking sheet. Arrange pork over. Brush tops of tenderloins with oil. Roast pork until an instant-read thermometer inserted into thickest part registers 140°F for medium-rare (about 20 minutes) or 145° for medium, (about 25 minutes). Transfer to a cutting board and let rest 10 minutes before slicing. Serve with cranberry sauce alongside, if using.
  • Pork can be rubbed 1 day ahead. Cover and chill.

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