|Nutritional Guidelines (per serving)|
|Servings: 6 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||15%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 1g||4%|
|*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.
- 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
Heat the oven to 350 F.
Heat the olive oil in a large skillet over medium heat. Wash pork and cut away excess fat and silver skin. Season with the salt and pepper or grill seasoning. Sear on all sides, about 6 to 8 minutes total. Transfer to a baking pan.
Combine the remaining ingredients in a saucepan and bring to a simmer. Remove from heat and set aside.
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.
Reheat the remaining glaze and serve with the pork.
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