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Nutritional Guidelines (per serving) | |
---|---|
329 | Calories |
11g | Fat |
21g | Carbs |
34g | Protein |
Nutrition Facts | |
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Servings: 6 | |
Amount per serving | |
Calories | 329 |
% Daily Value* | |
Total Fat 11g | 15% |
Saturated Fat 3g | 15% |
Cholesterol 95mg | 32% |
Sodium 179mg | 8% |
Total Carbohydrate 21g | 8% |
Dietary Fiber 1g | 4% |
Protein 34g | |
Calcium 21mg | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
A simple glaze flavors this roasted pork tenderloin. A cup of fruity preserves is combined with some balsamic vinegar, mustard, and brown sugar to make the easy glaze.
A grill seasoning blend was added to the pictured pork tenderloin before searing, but feel free to use your own seasoned salt blend or plain salt and pepper.
Ingredients
- 2 tablespoons olive oil
- 2 pork tenderloins, about 1 1/2 pounds
- grill seasoning blend or salt and freshly ground black pepper
- 1 cup peach or apricot preserves
- 2 tablespoons balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar
Steps to Make It
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Heat the oven to 350 F.
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Heat the olive oil in a large skillet over medium heat. Trim excess fat and silver skin from the pork. Season with the salt and pepper or grill seasoning. Sear on all sides, about 6 to 8 minutes total. Transfer to a baking pan.
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Combine the remaining ingredients in a saucepan and bring to a simmer. Remove from heat and set aside.
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Roast the pork tenderloin in the preheated oven for about 12 minutes. Brush generously with the glaze mixture and then continue roasting for 5 to 10 minutes longer, or until the pork registers at least 145 F on an instant-read thermometer inserted into the thickest part of a tenderloin.
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Reheat the remaining glaze and serve with the pork.
Serves 6.
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