Jalapeno-apricot pork tenderloin
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
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.
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.