The Tri-City Herald Food & Wine section May 4 will feature Menu Planner, a weekly feature giving seven days of dinner menus, shopping hints and tips on using leftovers from one meal in a new way later in the week. The section also includes more recipes plus buying, cooking and health tips on a variety of food-related subjects.
Apricot Pork Tenderloin
Makes: 4 servings
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1 pound pork tenderloin
1/2 teaspoon each: salt, cracked pepper
1/4 cup apricot preserves
1 tablespoon white wine vinegar or lemon juice
1 small clove garlic, pressed
2 teaspoons Dijon mustard
2 tablespoons olive oil
1/4 cup each: water, chopped dried apricots, chopped prunes
Pat tenderloin dry; rub with salt and pepper. Combine preserves, vinegar, garlic and mustard in a small bowl. Brush some of the mixture over tenderloin; reserve extra mixture.
Heat oil in a large skillet over medium-high heat. Brown tenderloin on all sides, about 5 minutes. Add water, chopped fruit and any remaining apricot mixture to skillet. Cover; reduce heat to medium. Cook until thickest part of meat is pink, 10-15 minutes. Remove cover; raise heat slightly. Cook until pan juices reduce slightly, about 5 minutes. Thinly slice pork; top with fruit mixture.
Nutrition information: Per serving: 307 calories, 34 percent of calories from fat, 12 g fat, 3 g saturated fat, 75 mg cholesterol, 26 g carbohydrates, 25 g protein, 377 mg sodium, 1 g fiber
From: McClatchy-Tribune Information Services.