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
Ingredients:
*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
Glaze:
*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
Directions:
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.
