sheila's apricot pork tenderloin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1 Reynolds Oven Bag (Large Size)2 Tbls. flour1 14 1/2 can of Apricots in lite syrup2 tbls. honey2 tbls. dijon mustard7 tbls. apricot preserves2 pork tenderloins (3/4 pounds each)Salt & Pepper2 Grannysmith Apples (Cored, cut into eights)8 or 9 dried apricots
Preheat oven to 350 degrees
Add salt and pepper generously to tenderloins. Heat frying pan with olive oil. Sear tenderloins on all sides until golden brown.
Shake flour in Reynolds Oven Bag. Place bag in 13x9x2 baking pan with opening towards side of pan.
Add apricot juice, honey, mustard, apricot preserves into oven bag. Squeeze bag to blend in flour and juices. Turn bag to coat pork with sauce. Place quartered apples and canned and dried apricots in bag around pork.
Close oven bag with nylon tie. Cut six 1/2 inch slits in top of bag; tuck ends of bag in pan.
Bake 40 to 45 minutes until meat thermometer reads 160 degrees.
Sauce can be whisked together after removing pork and served on top of sliced pork roast.
Makes 6-7 servings.
Number of Servings: 7
Recipe submitted by SparkPeople user SHEILALIGHTNER.
Add salt and pepper generously to tenderloins. Heat frying pan with olive oil. Sear tenderloins on all sides until golden brown.
Shake flour in Reynolds Oven Bag. Place bag in 13x9x2 baking pan with opening towards side of pan.
Add apricot juice, honey, mustard, apricot preserves into oven bag. Squeeze bag to blend in flour and juices. Turn bag to coat pork with sauce. Place quartered apples and canned and dried apricots in bag around pork.
Close oven bag with nylon tie. Cut six 1/2 inch slits in top of bag; tuck ends of bag in pan.
Bake 40 to 45 minutes until meat thermometer reads 160 degrees.
Sauce can be whisked together after removing pork and served on top of sliced pork roast.
Makes 6-7 servings.
Number of Servings: 7
Recipe submitted by SparkPeople user SHEILALIGHTNER.
Nutritional Info Amount Per Serving
- Calories: 406.6
- Total Fat: 8.1 g
- Cholesterol: 102.3 mg
- Sodium: 152.7 mg
- Total Carbs: 47.2 g
- Dietary Fiber: 3.0 g
- Protein: 36.8 g
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