APRICOT PORK TENDERLOIN
The only way to cook tenderloin. The apricot preserves are a perfect marriage with pork. Sweet without being too sweet! A family favorite!
Provided by Hope
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Spread butter all over the pork tenderloin. Season with salt, pepper, and thyme. Combine garlic powder, apricot preserves, honey, and sherry in a separate bowl.
- Roast the pork in the preheated oven for 30 to 40 minutes. Remove the pork from the oven and brush with the apricot sauce. Return the pork to the oven. Continue roasting, basting occasionally with the remaining sauce, until the pork is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 439.7 calories, Carbohydrate 62.9 g, Cholesterol 85.7 mg, Fat 11.4 g, Fiber 0.4 g, Protein 24.2 g, SaturatedFat 6.1 g, Sodium 200 mg, Sugar 42.9 g
APRICOT-GINGER PORK TENDERLOIN
Make and share this Apricot-Ginger Pork Tenderloin recipe from Food.com.
Provided by Rita1652
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, combine oil, oregano, salt, thyme, black pepper, red pepper and garlic.
- Rub mixture on all sides of pork tenderloins, rubbing it into meat surface.
- Place tenderloins in center of cooking grate. Grill 25 to 30 minutes for medium (160°F/71°C) and centers are still slightly pink, turning occasionally throughout grilling time to brown them evenly.
- Meanwhile, make sauce:.
- In small saucepan, combine all sauce ingredients. Cook over medium heat 2 to 3 minutes until jelly is melted and sauce is hot. Remove from heat and keep warm.
- Remove tenderloins from grill and let rest 10 minutes. Slice and serve with sauce.
Nutrition Facts : Calories 362.5, Fat 12.7, SaturatedFat 3.7, Cholesterol 112.3, Sodium 390.7, Carbohydrate 26.7, Fiber 0.4, Sugar 14.8, Protein 35.4
GRILLED PORK TENDERLOIN WITH APRICOT BBQ SAUCE
Make and share this Grilled Pork tenderloin with Apricot BBQ Sauce recipe from Food.com.
Provided by Mamie37
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- For BBQ Sauce: Warm fruit spread in saucepan on Medium heat 2-4 min, stirring constantly.
- Reduce heat to Medium-Low, add wine, reduce to syrupy consistency; 8-10 minutes.
- stirring occasionally.
- Stir in BBQ sauce, simmer 4-5 minutes, stirring occasionally.
- Remove from heat, puree until smooth.
- Coat clean grill with vegetable oil.
- Season both sides of meat with steak seasoning.
- Sear until meat has changed color 1/4 way up from bottom, about 2 minutes.
- Turn and sear the other side.
- Turn meat back over; reduce heat to Low.
- close lid.
- Grill until just before pork reaches 150 degrees.
- Lift lid and brush Sauce on all sides of meat.
- Grill until internal temperature reaches 150.
- Once sauce has been applied watch carefully.
- It will burn easily.
- Remove from grill, let rest 10 minutes before slicing and serving.
PORK STIR-FRY WITH APRICOT SAUCE
Here's a little something I whipped up to use up some apricot preserves- it's sweet, hot, and savory.
Provided by beffymaroo
Categories Pork
Time 1h50m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first seven ingredients well, set aside half of mixture and refrigerate.
- Combine the other half of the soy sauce mixture with the pork in a mixing bowl.
- Cover pork mixture with plastic wrap and refrigerate. Allow to marinate for at least one hour.
- Heat a wok or large skillet over medium-high heat and add sesame oil.
- When oil is hot, but not smoking, add pork mixture and cook until just barely cooked through- approximately 4-6 minutes.
- Remove pork from skillet/wok with a slotted spoon and put aside in a clean bowl.
- Add the vegetables to the pan and cook, stirring frequently until crisp-tender. You may want to add them in order of density to keep from overcooking some of them (e.g. carrots first, then broccoli, then mushrooms last).
- When the vegetables are just cooked enough, add the pork back to the skillet/wok and then the reserved half of the soy sauce mixture.
- Cook, stirring a couple of times, for about one minute more, until sauce is thickened.
- Serve, over steamed rice if desired.
Nutrition Facts : Calories 688.7, Fat 36.5, SaturatedFat 11.7, Cholesterol 136.1, Sodium 1945.4, Carbohydrate 41.1, Fiber 0.6, Sugar 23.8, Protein 49.3
PORK WITH APRICOT SAUCE
Kris Wells of Hereford, Arizona dresses up pork tenderloin with a sweet apricot sauce mildly seasoned with ginger. It makes an impressive entree, yet leaves plenty of extra pork for meals later in the week. "The sauce is also good on baked ham," Kris adds.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4-6 servings (2 cups sauce) plus 2-1/2 pounds leftover pork.
Number Of Ingredients 8
Steps:
- Place tenderloins on a rack in a shallow roasting pan. Bake, uncovered, at 450° for 30-35 minutes or until a thermometer reads 160°. Meanwhile, in a saucepan, combine the remaining ingredients. Cook and stir until heated through., Slice the pork; serve 1-1/2 pounds with the apricot sauce. Refrigerate or freeze remaining pork for another use.
Nutrition Facts : Calories 538 calories, Fat 10g fat (4g saturated fat), Cholesterol 168mg cholesterol, Sodium 454mg sodium, Carbohydrate 50g carbohydrate (44g sugars, Fiber 1g fiber), Protein 61g protein.
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APRICOT GINGER PORK TENDERLOIN RECIPE - RECIPEZAZZ.COM
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PORK TENDERLOIN WITH APRICOTS, APPLES AND GINGER RECIPE
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- To make the stuffing, melt the butter with the oil in a large non-stick frying pan and gently fry the shallot and garlic for five minutes, stirring regularly until softened, but not coloured.
- Remove the pan from the heat and stir in the apple, apricots, sultanas, stem ginger, breadcrumbs, ground ginger, lemon zest and juice and the herbs. Season with salt and plenty of freshly ground black pepper and mix well together.
- Put the pork tenderloins on a board and, using a sharp knife, carefully trim off as much excess fat and sinew as possible. Place one of the tenderloins between two sheets of cling film and bash with a rolling pin until around 1cm/½in thick.
- Place a large clean sheet of cling film on the board and arrange the bacon in slightly overlapping lengths on top; making a bacon rectangle roughly 32x28cm/13x11in.
- Place one of the tenderloins in the centre of the bacon and spread the stuffing on top. Cover with the other tenderloin to sandwich the stuffing. Bring the bacon up over the top of the pork to enclose it completely, using the cling film to help you.
- Preheat the oven to 200C/180C (fan)/Gas 6. Unwrap the pork and place on a lightly greased baking tray, with the ends of the bacon underneath. Roast in the oven for about 50 minutes, or until the bacon is crisp and the pork is piping hot throughout.
- Remove the tray from the oven and transfer the pork to a board or warmed serving platter. Cover with foil and leave to rest. (If serving the meat cold, simply allow to cool and then wrap in foil and keep in the fridge.)
- Put the baking tray on the hob and add 200ml/7fl oz water. Bring to a simmer over a medium heat and cook for two minutes, stirring constantly and lifting the sticky juices from the bottom of the tin.
- Mix the cornflour with the one teaspoon of cold water in a small bowl until smooth. Pour into the sauce and bubble for about a couple of minutes until thickened, stirring.
- Carve the pork into slices and divide between six warmed dinner plates. Spoon a little of the ginger sauce over each serving of pork. Serve with creamy mashed potatoes and some freshly cooked green vegetables.
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