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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 187.9
  • Total Fat: 7.5 g
  • Cholesterol: 67.1 mg
  • Sodium: 199.2 mg
  • Total Carbs: 7.2 g
  • Dietary Fiber: 0.0 g
  • Protein: 23.6 g

View full nutritional breakdown of Low Cal. Apricot Glazed Pork Tenderloin calories by ingredient
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Low Cal. Apricot Glazed Pork Tenderloin

Submitted by: MBTHOMPSON

Introduction

I modified a Better Homes & Gardens recipe to make it lower in calories and to use ingredients I had at home. I served this tenderloin with roasted Alexia Sweet Potatoes and roasted green & yellow whole beans and carrots (frozen mix). I spread the veggies in a single layer on a cookie pan. I sprayed Pam on the bean mixture. Before roasting, I sprinkled salt & pepper on all the veggies, and sprinkled garlic powder and thyme on the bean mixture. Roasted for 25 minutes next to the pork tenderloin pan. Both meat and veggies were VERY EASY & QUICK! I modified a Better Homes & Gardens recipe to make it lower in calories and to use ingredients I had at home. I served this tenderloin with roasted Alexia Sweet Potatoes and roasted green & yellow whole beans and carrots (frozen mix). I spread the veggies in a single layer on a cookie pan. I sprayed Pam on the bean mixture. Before roasting, I sprinkled salt & pepper on all the veggies, and sprinkled garlic powder and thyme on the bean mixture. Roasted for 25 minutes next to the pork tenderloin pan. Both meat and veggies were VERY EASY & QUICK!
Number of Servings: 6

Ingredients

    Smucker's Sugar Free Apricot Preserves, 1/2 cup
    Grey Poupon Dijon Mustard, 2 tbsp
    Heinz Apple Cider Vinegar, 1 tbsp
    Worchestershire Sauce 1 tbsp
    Extra Virgin Olive Oil, 1 tbsp
    Pork Tenderloin, 1.5 lbs.

Directions

Preheat oven to 425. Mix apricot preserves, mustard, cider vinegar and worchestershire sauce well. Melt on low heat stirring frequently. Meanwhile, drizzle olive oil in roasting pan. Cut tenderloin in half (vertically), cut several slits in each half and place in roasting pan. Spread cooked preserve mixture onto pork, ensuring some gets into slits. Roast for 25 to 35 minutes. (I cooked for 35 min. and it was moist and tender.) Remove from oven and let rest for 5 or 10 minutes. Cut each half into 3 pieces (total = 6) or slice thinly if making sandwiches. Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user MBTHOMPSON.






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