Jalapeno-Apricot Pork Tenderloin |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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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. 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:
1. Combine the first six ingredients; rub over pork. Cover and refrigerate for up to 2 hours.
2. Place pork in an 11-in. x 7-in. baking dish coated with cooking spray. Bake, uncovered, at 400° for 15 minutes.
3. 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.
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