Roasted Pork Tenderloin and Apricots
En Español (Spanish Version)

Nutrition Facts
Serving Size¼ of recipeCalories279Total Fat6.5 gSaturated Fat2 gSodium132 mgTotal Carbohydrate33 gDietary Fiber2 gProtein25 g
Servings and Times
Servings4
Ingredients and Preparation
IngredientsMeasuresWater1/3 cupBalsamic vinegar1/3 cupHoney¼ cupApricots, sliced into sixths and pitted6Raisins¼ cupOlive oil2 teaspoonsPork tenderloin1 poundSalt1/8 teaspoonFreshly ground pepper to taste
  • Directions
  • Preheat oven to 400˚F.
  • In a small bowl, whisk together water, vinegar, and honey.
  • Place apricots and raisins in a small to medium baking dish and then add vinegar mixture. Bake for about 20 minutes. Use a slotted spoon and transfer the apricots and raisins to a plate. Cover with foil to keep warm. Pour the balsamic liquid into a small sauce pan and bring to a boil over high heat. Reduce heat to medium and simmer until liquid is reduced to about 1/3 cup. Pour liquid over apricots and raisins and cover to keep warm.
  • Meanwhile, heat oil in a large oven-safe skillet over medium-high heat. Season pork with salt and pepper. Add to skillet and sear until browned on all sides.
  • Transfer pork to the oven and bake for about 20 minutes, or until a meat thermometer inserted into the thickest part of the pork registers 160˚ F.
  • Remove and let rest for 10 minutes before slicing. Serve with the apricots/raisins and balsamic sauce.



  • Exchanges
    3.5 very lean meats; 1 fruit; 1 starch; 1 fat




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