Apricot-Ginger Pork Tenderloin |
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Prep Time: 7 Minutes Cook Time: 30 Minutes |
Ready In: 37 Minutes Servings: 4 |
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Rice wine vinegar enhances the sweet and spicy flavors in this dish. Serve with basmati rice and a salad for an unbeatable meal. Ingredients:
1/2 cup apricot spread (such as polaner all fruit) |
1/4 cup orange juice |
2 tablespoons rice wine vinegar |
1 teaspoon grated peeled fresh ginger |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1 (1-pound) pork tenderloin, trimmed |
cooking spray |
1/4 cup thinly sliced green onions (about 2) |
Directions:
1. Combine first 6 ingredients in a zip-top plastic bag. Add tenderloin; seal bag, and marinate in refrigerator at least 2 hours.
2. Preheat oven to 450°.
3. Remove tenderloin from bag, reserving marinade. Place tenderloin on a broiler pan coated with cooking spray. Bake at 450° for 25 to 30 minutes or until a thermometer registers 155° (slightly pink). Cover with foil, and let stand 10 minutes.
4. While pork stands, place reserved marinade in a small saucepan. Bring to a boil over medium heat. Cook 2 minutes, stirring constantly. Stir in green onions. Slice pork, and serve with sauce.
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