APRICOT-GINGER PORK TENDERLOIN
Make and share this Apricot-Ginger Pork Tenderloin recipe from Food.com.
Provided by Rita1652
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, combine oil, oregano, salt, thyme, black pepper, red pepper and garlic.
- Rub mixture on all sides of pork tenderloins, rubbing it into meat surface.
- Place tenderloins in center of cooking grate. Grill 25 to 30 minutes for medium (160°F/71°C) and centers are still slightly pink, turning occasionally throughout grilling time to brown them evenly.
- Meanwhile, make sauce:.
- In small saucepan, combine all sauce ingredients. Cook over medium heat 2 to 3 minutes until jelly is melted and sauce is hot. Remove from heat and keep warm.
- Remove tenderloins from grill and let rest 10 minutes. Slice and serve with sauce.
Nutrition Facts : Calories 362.5, Fat 12.7, SaturatedFat 3.7, Cholesterol 112.3, Sodium 390.7, Carbohydrate 26.7, Fiber 0.4, Sugar 14.8, Protein 35.4
PORK TENDERLAON WITH APRICOT GINGER SAUCE
Categories Pork
Number Of Ingredients 19
Steps:
- Combine the Spice Rub in a bowl and mix well Prepare grill for indirect medium heat. Brush he tenderloins with olive oil and pat approximately 2 Tbsp of the rub over the surface of each. Arrange the tenderloins on the grill rack and close the lid. Grill, turning occasionally, for 20-25 minutes or until a meat thermometer registers 145 degrees. Remove the meat to a platter and tent with foil. Let rest for 10 minutes. Slice the tenderloins and arrange on a serving platter. Drizzle with the Apricot Ginger Sauce. Apricot Ginger Sauce: Combine all ingredients in a saucepan and mix well. Bring just to a boil; reduce heat. Simmer covered, for 30 minutes, stirring occasionally. Process the sauce with a blener/hand blender until smooth.
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
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
PORK WITH APRICOT SAUCE
Kris Wells of Hereford, Arizona dresses up pork tenderloin with a sweet apricot sauce mildly seasoned with ginger. It makes an impressive entree, yet leaves plenty of extra pork for meals later in the week. "The sauce is also good on baked ham," Kris adds.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4-6 servings (2 cups sauce) plus 2-1/2 pounds leftover pork.
Number Of Ingredients 8
Steps:
- Place tenderloins on a rack in a shallow roasting pan. Bake, uncovered, at 450° for 30-35 minutes or until a thermometer reads 160°. Meanwhile, in a saucepan, combine the remaining ingredients. Cook and stir until heated through., Slice the pork; serve 1-1/2 pounds with the apricot sauce. Refrigerate or freeze remaining pork for another use.
Nutrition Facts : Calories 538 calories, Fat 10g fat (4g saturated fat), Cholesterol 168mg cholesterol, Sodium 454mg sodium, Carbohydrate 50g carbohydrate (44g sugars, Fiber 1g fiber), Protein 61g protein.
APRICOT GINGER PORK CHOPS
Make and share this Apricot Ginger Pork Chops recipe from Food.com.
Provided by Kitcharen
Categories Pork
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix together the preserves, soy sauce, ginger and water. Reserve 1/4 cup.
- Marinate the pork chops in the mixture for one hour turning once to make sure all of the pork gets seasoned. Do not use a metal bowl to marinate.
- Remove chops from marinade and place on a broiler pan previously sprayed lightly with non-stick cooking spray. Discard used marinade.
- Broil the pork chops about 5 inches from heat until juices run clear (about 4-5 minutes each side).
- Spoon or brush the reserved mixture on the pork chops and broil for one minute longer.
- Serve.
- Always make sure pork is fully cooked before eating!
Nutrition Facts : Calories 339, Fat 12.9, SaturatedFat 4.5, Cholesterol 124, Sodium 348.4, Carbohydrate 13.4, Fiber 0.1, Sugar 8.8, Protein 40.5
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.
PORK TENDERLOIN WITH APRICOT-FENNEL RAGOUT
Pork tenderloin is flavored with grainy and Dijon mustards, then roasted with apricots,shallots, fennel, and cognac. Servewith our Herbed Wild Rice and Roasted Squash Wedges.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees. Combine mustards. Salt and pepper the pork; rub with mustards; sprinkle with breadcrumbs. Pat coating. Set aside.
- Heat a large heavy skillet over medium-high heat. Add 2 tablespoons oil. Sear pork, turning, until brown on all sides, about 5 minutes. Remove from pan; set aside. Add remaining oil and butter to pan. Add shallots and fennel. Cook until tender, about 5 minutes. Add 1/2 cup stock; cook until liquid evaporates, 1 to 2 minutes.
- Return pork to pan; add apricots, 1/2 cup stock, and cognac. Roast in oven, stirring vegetables, until pork registers 160 degrees, about 20 minutes. Transfer pork to a cutting board; place pan over medium-low heat. Add remaining stock and thyme; stir, loosening brown bits from bottom. Simmer 5 minutes. Season with salt and pepper; slice pork. Serve with vegetables and sauce. Garnish with thyme.
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- Preheat oven to 475f degrees. Place tenderloin on greased wire rack set on a foil lined baking sheet. Spray with cooking spray, sprinkle all over with season salt. Roast on centre oven rack for 20 minutes.
- While the tenderloin is cooking, combine the remaining 6 ingredients in a small saucepan. Bring to a boil, simmer, uncovered for about 7 minutes, sirring occasionally until thickened. Measure about 3 tablespoons of jam mixture into a small cup and brush over pork. Reserve remaining jam mixture. Roast pork a further 5 minutes until meat thermometer inserted into thickest part of tenderloin reaches 155f; transfer to serving dish and cover with foil. Let stand for 10 minutes before carving.
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