Rosemary-Apricot Pork Tenderloin

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 229.4
  • Total Fat: 7.0 g
  • Cholesterol: 89.5 mg
  • Sodium: 99.9 mg
  • Total Carbs: 9.0 g
  • Dietary Fiber: 1.0 g
  • Protein: 32.0 g

View full nutritional breakdown of Rosemary-Apricot Pork Tenderloin calories by ingredient
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From "Fitness" magazine, February 2009, p. 120 From "Fitness" magazine, February 2009, p. 120
Number of Servings: 4


    * Pork Tenderloin, 1 lb.
    * Dijon Mustard, 1 Tbsp.
    * Apricot preserves, sugar-free, 1 tbsp
    * Rosemary, 1 tbsp
    * Apricots, dried, 1/3 cup, chopped


Preheat oven to 450. Coat baking pan with nonstick spray. Combine mustard and fruit spread in small bowl. Make lengthwise cut in tenderloin about 3/4 of the way through; open the two sides like a book. Spread half mustard mix over one cut side of pork; top with apricots and sprinkle with half of rosemary. Tie roast closed every couple of inches with cooking string and place seam side down on the baking sheet. Spread remaining mustard mix over outside of pork and sprinkle with half of remaining rosemary. Bake in center of oven for 24 min. Just before serving, remove string and cut roast diagonally across grain into 1/2-inch slices. Sprinkle with remaining rosemary.

Number of Servings: 4

Recipe submitted by SparkPeople user PAULINLIM.

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