Apricot-Glazed Pork Tenderloin with Succotash

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 269.7
  • Total Fat: 6.2 g
  • Cholesterol: 71.0 mg
  • Sodium: 285.5 mg
  • Total Carbs: 28.8 g
  • Dietary Fiber: 3.5 g
  • Protein: 26.3 g

View full nutritional breakdown of Apricot-Glazed Pork Tenderloin with Succotash calories by ingredient
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Introduction

The recipe calls for seasoning the pork with salt and pepper, but being from the Gulf Coast, I used Chef Paul Prudhomme's Magic Seasoning for Meat. The recipe calls for seasoning the pork with salt and pepper, but being from the Gulf Coast, I used Chef Paul Prudhomme's Magic Seasoning for Meat.
Number of Servings: 6

Ingredients

    For Pork:
    1/4 cup apricot preserves
    1 Tbsp grated fresh ginger
    1 lb.lean pork tenderloin, visible fat removed
    1/4 tsp. black pepper
    1/8 tsp. salt

    For Succotash:
    1 tsp. extra-virgin olive oil
    1 10-oz. pkg. frozen sliced okra
    1/2 medium onion, chopped
    1 tsp. dried oregano
    1 14.5-oz. can diced tomatoes
    2 cups fresh or frozen corn kernels
    2 tsp. apple cider vinegar
    1 tsp. sugar
    3 Tbsp. thinly sliced fresh basil
    1/4 tsp. salt

Directions

Heat broiler or grill to medium-high.
Combine preserves and ginger in a small bowl and set aside. Season the pork. Broil or grill the pork for 10 minutes, turn over, and cook 10 minutes on the other side. Brush the meat with half of the preserves and broil another 2 minutes. Turn the meat over, apply the rest of the preserves and broil for 2 minutes. Check for an internal temp. of 155 degrees. Continue cooking if necessary. Remove meat to a cutting board and loosely tent it with foil. Allow it to set undisturbed for 10 minutes.

While pork is cooking, start the succotash. Heat the oil in a large frying pan over medium-high heat. Add okra, onion, oregano, and diced tomatoes. Cook, stirring occasionally, until the okra stops giving off liquid, 6-7 minutes. Stir in the corn and cook until the mixture starts to brown slightly, about 3 minutes. Add vinegar and sugar and cook for 1 minutes. Remove from heat and stir in salt and basil. Serve with sliced pork.

Serving Size: Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user DBEAU57.

TAGS:  Beef/Pork |

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