Saturday, March 26, 2011

Jalepeno Apricot Pork Tenderloin

This is one of my favorite pork tenderloin recipes, which is weird since I'm not a big apricot fan.  We had an extra pork tenderloin in the freezer from a buy one get one free sale a few months ago when I made this.  This recipe is from Taste of Home: Comfort Food Diet Cookbook.

Makes 6 servings

*2 teaspoons olive oil
*1 garlic clove, minced
*1 teaspoon dried oregano
*1/2 teaspoon salt
*1/2 teaspoon ground cumin
*1/4 teaspoon ground coriander
*1 pork tenderloin

*1 cup apricot preserves
*3 Tablespoon lime juice
*3 Tablespoon jalapeno pepper, seeded, and diced
*3/4 teaspoon ground cumin
*3/8 teaspoon garlic salt

In a large resealable plastic bag, combine olive oil, garlic, oregano, salt, 1/2 tsp. cumin, and coriander.  Seal bag and turn to coat.  Refrigerate for 2 hours.  Drain and discard marinade.

Preheat oven to 400.  In a small bowl, combine the glaze ingredients.  Set aside.

I usually cut up the pork tenderloin into chunks, but this is not necessary.  Put the pork in a baking dish coated with cooking spray.  Bake, uncovered, at 400 for 15 minutes.

Spoon the glaze over the pork.  Bake 15 minutes longer, or until a meat thermometer reads 160 degrees.
Let stand for 5 minutes before slicing so the sauce can thicken.