Cumin spiced pork with Apricot Sherry sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tsp Cumin1/2 tsp garlic powder1/2 tsp paprika1/4 tsp cracked pepper1/4 tsp sea salt1 lb pork tenderloincooking spray1/6 cup cooking sherry1/2 cup chicken stock3 1/2 oz. dried apricots (halved)1 T splenda1/4 cup margarine
Preheat ove to 400. In a small bowl mix together the cumin, garlic powder, paprika, pepper & sea salt. Coat the tenderloin evenly with the spice blend. Heat up an oven proof skillet coated with cooking spray. Brown the tenderloin in skillet. Once browned place the skillet in the oven and roast 20-25 minutes or until done. Remove from oven & place on a platter and keep warm.
In the same skillet add the sherry & scrape all the bits from the bottom of pan. Add the chicken stock, apricots & splenda. Bring to a boil, reduce heat to lw & simmer until the sauce reduces by half (about 5 minutes). Stir in the butter. Serve sauce over pork.
Serving Size: Makes 4 approximately 4 oz servings
Number of Servings: 4
Recipe submitted by SparkPeople user IMISSCINCI.
In the same skillet add the sherry & scrape all the bits from the bottom of pan. Add the chicken stock, apricots & splenda. Bring to a boil, reduce heat to lw & simmer until the sauce reduces by half (about 5 minutes). Stir in the butter. Serve sauce over pork.
Serving Size: Makes 4 approximately 4 oz servings
Number of Servings: 4
Recipe submitted by SparkPeople user IMISSCINCI.
Nutritional Info Amount Per Serving
- Calories: 235.1
- Total Fat: 8.2 g
- Cholesterol: 90.2 mg
- Sodium: 378.7 mg
- Total Carbs: 3.2 g
- Dietary Fiber: 0.2 g
- Protein: 32.3 g
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