Jalapeno-apricot pork tenderloin

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Jalapeno-apricot pork tenderloin calories by ingredient
Submitted by:

Introduction

Taken from Taste of Home magazine this sweet and spicy pork dish is delicious! The glaze and marinade can easily work for 3 or 4 servings instead of just the two listed here. Taken from Taste of Home magazine this sweet and spicy pork dish is delicious! The glaze and marinade can easily work for 3 or 4 servings instead of just the two listed here.
Number of Servings: 2

Ingredients

    Marinade:
    2 tsp olive oil
    1 garlic clove, minced
    1 tsp dried oregano
    1/2 tsp salt
    1/2 tsp ground cumin
    1/4 tsp ground coriander
    1 pork tenderloin (3/4 lb)

    Glaze:
    1/3 c apricot preserves
    1 tbsp lime juice
    1 tbsp diced, seeded jalapeno pepper
    1/4 tsp ground cumin
    1/8 tsp garlic salt

Directions

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.

Rate This Recipe