APRICOT-GLAZED PORK TENDERLOIN
We know them as sweet spreads for toast. But jams and jellies, like this apricot spread, can do so much more.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 5
Steps:
- Heat broiler; set rack 4 inches from heat. Line a rimmed baking sheet with foil. Rub pork with oil; season with salt and pepper. Broil 10 minutes.
- Meanwhile, in a small saucepan, whisk together jam and mustard. Cook over medium heat until jam melts, 3 to 4 minutes; remove from heat. Transfer half to a small bowl for brushing. Cover pan to keep remaining sauce warm.
- Remove pork from broiler; brush with reserved sauce. Continue broiling until pork is blackened in spots and registers 150 degrees on an instant-read thermometer, 5 to 10 minutes more.
- Cover pork loosely with foil; let rest 5 minutes before slicing. Serve drizzled with warm sauce.
APRICOT-GLAZED PORK TENDERLOIN
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
Time 35m
Yield 6 servings.
Number Of Ingredients 9
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, Fat 10g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 338mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
MUSTARD-GLAZED PORK TENDERLOIN
This savory-sweet treatment for pork tenderloin was brought to The Times in 1989 by the inimitable Marian Burros. With just five ingredients - pork, brown sugar, whole-grain mustard, rosemary and sherry - you have an extremely simple though supremely satisfying dish. We like ours served with mashed sweet potatoes and a pile of sautéed greens, and the leftovers make great sandwiches.
Provided by Marian Burros
Categories dinner, easy, quick, steaks and chops, main course
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Pat the tenderloins dry with paper towels.
- Combine the remaining ingredients in a bowl and stir. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight.
- Heat a large cast iron skillet or grill pan over medium-high heat until smoking. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.) Season tenderloins with salt and pepper. Brush pan with olive oil and add tenderloins; reduce heat to medium-low. Cook, turning tenderloins every 3 to 4 minutes, until deeply caramelized on all sides and until desired internal temperature, about 20 to 25 minutes. (You can also broil the tenderloins in the oven - about 10 minutes on one side, then turn and cook about 5 minutes on the other.)
- Remove and lightly tent with foil; let rest about 10 minutes before cutting into 1/4- to 1/2-inch slices.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 2 grams, Sodium 174 milligrams, Sugar 7 grams, TransFat 0 grams
PORK TENDERLOIN WITH APRICOT MUSTARD
Steps:
- Preheat broiler and line rack of a broiler pan with foil.
- Whisk together mustard and jam in a small bowl. Whisk together 1/3 cup mustard mixture with garlic in a large bowl.
- Pat pork dry, then sprinkle all over with teaspoon salt and 1/4 teaspoon pepper. Coat pork with 2 tablespoons mustard-garlic mixture, then arrange without crowding on broiler pan.
- Toss apricots and remaining 1/4 teaspoon each salt and pepper with remaining mustard-garlic mixture. Arrange apricots in 1 layer around pork (including space between tenderloins) and broil 5 to 6 inches from heat, turning pork over once, until thermometer inserted diagonally into center of each tenderloin registers 145°F and apricots are softened, about 15 minutes. Transfer pork to a cutting board (leave apricots on pan) and let stand 5 minutes.
- Cut pork crosswise into 1/2-inch-thick slices and transfer to a platter. Spoon apricots over pork and serve remaining mustard-jam mixture on the side (sweeten with additional jam if desired).
APRICOT PORK TENDERLOIN
The only way to cook tenderloin. The apricot preserves are a perfect marriage with pork. Sweet without being too sweet! A family favorite!
Provided by Hope
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Spread butter all over the pork tenderloin. Season with salt, pepper, and thyme. Combine garlic powder, apricot preserves, honey, and sherry in a separate bowl.
- Roast the pork in the preheated oven for 30 to 40 minutes. Remove the pork from the oven and brush with the apricot sauce. Return the pork to the oven. Continue roasting, basting occasionally with the remaining sauce, until the pork is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 439.7 calories, Carbohydrate 62.9 g, Cholesterol 85.7 mg, Fat 11.4 g, Fiber 0.4 g, Protein 24.2 g, SaturatedFat 6.1 g, Sodium 200 mg, Sugar 42.9 g
AMAZING MUSTARD-APRICOT GARLIC GLAZED PORK LOIN
This recipe goes back many years, it is one of my family's favorites, I have served this many times to dinner guests and received rave reviews, plan ahead the roast needs to marinade in the fridge overnight.
Provided by Kittencalrecipezazz
Categories Pork
Time P1DT2h
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Cut slits all over the pork roast, and insert a halved garlic clove in each hole.
- Place the roast in a large heavy-duty ziploc bag, or a large glass bowl.
- Add in the Italian salad dressing and wine (or cider vinegar).
- Turn bag to mix and coat the roast.
- Seal and refrigerate for 24 hours.
- When ready to cook, remove the roast and drain the marinade.
- Set oven to 325°F, and grease a shallow roasting pan (large enough to hold the roast).
- Place the roast in baking dish and season with seasoning salt and pepper.
- Let the uncooked pork roast sit out at room temperature for about 45 minutes to 1 hour before placing in the oven to roast (this is important!).
- Bake uncovered for about 2 hours, or until a meat thermometer reads 160 degrees.
- Meanwhile prepare the mustard glaze: combine the apricot preserves, mustard, brown sugar and butter; brush over roast during the last 20-30 minutes of baking.
- Delicious!
Nutrition Facts : Calories 655.1, Fat 39.7, SaturatedFat 7.1, Cholesterol 145.2, Sodium 859.4, Carbohydrate 21.6, Fiber 0.4, Sugar 15.8, Protein 49.4
APRICOT-MUSTARD GLAZE
Provided by Food Network
Categories condiment
Time 5m
Yield about 3 tablespoons
Number Of Ingredients 4
Steps:
- Combine the apricot jam, mustard, vinegar and lots of black pepper in the jam jar or a mason jar. Shake until well blended.
- Use the glaze like you would a BBQ sauce. Brush on or pour over pieces of grilled or pan-seared chicken, pork chop or salmon just before it's done cooking and let cook for an additional 1 to 2 minutes.
APRICOT MUSTARD GLAZED PORK LOIN
Simple ingredients come together for sophisticated flavor and an impressive presentation.
Provided by Allrecipes Member
Time 1h45m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees F. Season roast with salt and pepper.
- Place in a shallow uncovered roasting pan. Roast 15 minutes.
- Reduce temperature to 350 degrees F. Pour water over roast and continue to roast 30 minutes longer.
- Meanwhile, stir together remaining ingredients. Spoon the glaze over the roast, spreading to cover it. Return to oven and roast 15 minutes or until internal temperature reaches 145 degrees F.
- Place roast on a warm platter and cover for 10 minutes before slicing.
Nutrition Facts : Calories 287.6 calories, Carbohydrate 6 g, Cholesterol 86.7 mg, Fat 16.3 g, Fiber 0.1 g, Protein 27.5 g, SaturatedFat 6.3 g, Sodium 140.5 mg, Sugar 3.3 g
APRICOT-GLAZED PORK LOIN ROAST
A nice alternative for a special dinner during the yuletide season or any other time of year, this pork roast gets its fruity flavor and lovely golden color from apricots. I serve it often to guests.
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Sprinkle roast with salt and pepper. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. , In a large saucepan, combine the brown sugar, cornstarch and mustard. Stir in apricot nectar and vinegar until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Spoon 1/2 cup glaze over roast. Bake 20 minutes longer or until a thermometer reads 145°. Let stand for 10 minutes before slicing. Serve with remaining glaze.
Nutrition Facts :
APRICOT MUSTARD GLAZED PORK ROAST
Make and share this Apricot Mustard Glazed Pork Roast recipe from Food.com.
Provided by Dwynnie
Categories Pork
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- In a small bowl, mix together the preserves, mustard, vinegar, and garlic salt to make the glaze.
- Place roast (fat side up) in foil lined 13 x 9 pan.
- Sprinkle the roast with salt and pepper, then spread 1/2 to 2/3 of the glaze over the roast, letting it cover the sides.
- Roast 45 minutes, then spread the remaining glaze over the top of the roast before roasting for an additional 45 minutes.
- Let rest for 15 minutes before carving into slices (approximately 2 per person).
Nutrition Facts : Calories 492.8, Fat 18.8, SaturatedFat 6.7, Cholesterol 153.2, Sodium 281.2, Carbohydrate 24, Fiber 0.6, Sugar 15.6, Protein 55.1
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- Heat a medium skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add shallots and rosemary; cook 1 minute or until lightly golden. Add brown sugar, vinegar, mustard, 1/4 teaspoon salt, and apricots; cook 12 minutes or until apricots are broken down and mixture is slightly thickened, stirring occasionally. Place 3 tablespoons apricot mixture in a small bowl; set aside.
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