Jalapeno-apricot pork tenderloin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Marinade: 2 tsp olive oil1 garlic clove, minced1 tsp dried oregano1/2 tsp salt1/2 tsp ground cumin1/4 tsp ground coriander1 pork tenderloin (3/4 lb)Glaze:1/3 c apricot preserves1 tbsp lime juice1 tbsp diced, seeded jalapeno pepper1/4 tsp ground cumin1/8 tsp garlic salt
Recipe says makes 2 servings but can easily make 3-4 just add more tenderloins.
1. In large resealable bag, combine the marinade ingredients and then add the pork. Seal bag and turn to coat pork completely; refrigerate for up to 2 hours. Drain and discard marinade.
2. Place pork in an 11 x 7 in baking dish coated with cooking spray. Bake, uncovered at 400 degrees for 15 min.
3. In a small bowl, combine the glaze ingredients; spoon 1/4 cup over the tenderloins. Bake 5-10 min longer ( or until meat thermometer reads 160 degrees). Let stand for 5 minutes before slicing. Serve with remaining glaze.
Number of Servings: 2
Recipe submitted by SparkPeople user CUPCAKEBANDIT.
1. In large resealable bag, combine the marinade ingredients and then add the pork. Seal bag and turn to coat pork completely; refrigerate for up to 2 hours. Drain and discard marinade.
2. Place pork in an 11 x 7 in baking dish coated with cooking spray. Bake, uncovered at 400 degrees for 15 min.
3. In a small bowl, combine the glaze ingredients; spoon 1/4 cup over the tenderloins. Bake 5-10 min longer ( or until meat thermometer reads 160 degrees). Let stand for 5 minutes before slicing. Serve with remaining glaze.
Number of Servings: 2
Recipe submitted by SparkPeople user CUPCAKEBANDIT.
Nutritional Info Amount Per Serving
- Calories: 622.1
- Total Fat: 20.7 g
- Cholesterol: 263.1 mg
- Sodium: 952.5 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 0.6 g
- Protein: 94.0 g
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