PORK LOIN WITH APRICOT-ROSEMARY GLAZE
Rosemary adds a savory flavor to the sweet glaze showcasing apricot preserves and sherry.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h50m
Yield 10
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Trim fat from pork. Place pork in 13x9-inch glass baking dish. Sprinkle with salt and pepper.
- In 10-inch skillet, heat preserves, sherry, rosemary and garlic over medium heat, stirring frequently, until thickened. If necessary, mash apricot pieces with fork into small pieces. Spoon 1/4 cup apricot mixture onto pork (reserve remaining apricot mixture). Insert meat thermometer so tip is in center of thickest part of pork.
- Bake uncovered 1 hour 15 minutes to 1 hour 30 minutes or until thermometer reads 155°F. Cover pork with foil; let stand 15 to 20 minutes or until thermometer reads 160°F. (Temperature will continue to rise about 5°F, and pork will be easier to carve.) Cut pork into slices. Heat remaining apricot mixture; serve with pork.
Nutrition Facts : Calories 310, Carbohydrate 22 g, Cholesterol 85 mg, Fiber 0 g, Protein 30 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 16 g, TransFat 0 g
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
ROSEMARY-APRICOT PORK TENDERLOIN
You'll be surprised at how quickly this dish comes together for an easy weeknight meal. And with very little effort, you'll have tender and juicy meat that begs to be added to a salad or sandwich the next day. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the rosemary, 1 tablespoon oil, garlic, salt and pepper; brush over pork., In a large cast-iron or other ovenproof skillet, brown pork in remaining oil on all sides. Bake at 425° for 15 minutes., In a small bowl, combine the glaze ingredients; brush over pork. Bake until a thermometer reads 160°, basting occasionally with pan juices, 10-15 minutes longer. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 280 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 357mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 0 fiber), Protein 23g protein.
ROSEMARY PORK TENDERLOIN
Provided by Claire Robinson
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Rub the mustard mixture over the surface of the tenderloins and wrap in plastic wrap. Marinate in the refrigerator for 1 hour.
- Preheat oven to 375 degrees F.
- Place rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the plastic wrap from the tenderloins and top each with 2 slices of maple bacon. Tie with kitchen twine to secure bacon strips.
- Place the roasting pan in the oven and bake for 25 to 30 minutes or until an instant-read thermometer, inserted in the tenderloins, registers 160 degrees F. Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes on a cutting board. Remove kitchen twine, slice and serve with your favorite sides. Garnish with the rosemary sprigs and garlic. Enjoy!
PORK TENDERLOIN TIPS WITH APRICOT SAUCE
Provided by Martha
Time 30m
Number Of Ingredients 15
Steps:
- In a medium sauté pan over medium high heat, heat oil and add leeks, Herbes De Provence, dry mustard and pepper and sauté for two minutes. Add the lime juice and cook until all liquid has evaporated.
- Lower heat to medium and add apricots and cinnamon stick and sauté for one to two minutes or until apricots are almost tender.
- Add brown sugar, apricot jam and water and simmer on medium until a nice sauce forms and the apricots are tender but not falling apart. (Firm but tender). Remove from heat and set aside.
- Preheat oven to 425 degrees.
- Remove any excess fat and silver skin from pork and cut into 4-5 ounce pieces. Then coat all sides with the salt and pepper.
- In a large oven proof sauté pan (cast iron works well), heat olive oil to smoking hot over medium high to high heat.
- Place pork pieces in making sure they don't touch and sear on all sides (5-10 minutes total).
- Place pan in preheated oven and cook for 10-15 minutes or until done. We left ours in for 12 minutes for medium rare. If you like pork cooked further, leave in until your desired doneness.
- Once out of the oven, transfer to a platter and loosely cover with foil and let rest for 10 minutes.
- Take any pan juices accumulated in the sauté pan and add to the sauce. Slowly heat the sauce to serving temperature, being careful not to overheat.
- Either serve pork tips whole or sliced to your guests topped with the pan sauce.
PORK TENDERLOIN WITH ROSEMARY APRICOT SAUCE
The key to not overcooking tenderloin is to use a meat thermometer. I like to serve this dish with steamed green beans or snow peas.
Provided by Tara Teaspoon
Categories Main Course
Time 1h
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF. Combine salt, coriander and black pepper. Rub all over tenderloin and let sit for a few minutes.
- Heat oil in an oven-proof skillet over medium-high heat. Add tenderloin and cook, turning occasionally, until golden brown all over, about 8 minutes total. Add shallots and stir to coat with any oil in the pan. Transfer pan to the oven and cook until the internal temperature of the pork is 130ºF. Remove from oven, being careful of the hot pan handle. Transfer tenderloin to a cutting board and tent with foil.
- Meanwhile over medium heat, add the chicken broth, apricot jam and rosemary to the shallots. Simmer until shallots are soft and mixture is saucy, 4 to 6 minutes. Slice tenderloin and serve with sauce. Garnish with rosemary if desired.
Nutrition Facts : Calories 698 kcal, Carbohydrate 24 g, Protein 95 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 295 mg, Sodium 993 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
APRICOT GLAZED PORK TENDERLOIN
Juicy baked pork tenderloin with apricot glaze. One pan, 30 minute meal.
Provided by A Gouda Life
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Separate tenderloins, pat dry with paper towels and season with salt, freshly cracked black pepper on all sides and ends.
- Melt butter and add the olive oil in a large oven-safe skillet over medium-high heat and sear the tenderloin on all sides and ends.
- Pour the white wine (Pinot Grigio used), thyme and chicken stock into the skillet and bake at 400° for 10 minutes.
- In a small bowl whisk the apricot preserves and Dijon mustard together. Brush over the top, sides and ends of the tenderloins and continue baking another 10-15 minutes or until the tenderloins are done as you like:145° medium rare, 150° medium, 155-160° well done/no pink
- Remove from the oven, allow the pork to rest for 5 minutes, then slice and serve.
APRICOT-ROSEMARY GLAZED PORK LOIN
This takes only 10 minutes to prepare for the oven. It looks awesome when removed from the oven. The meat is very tender and the sauce provides a hint of orange and rosemary. The recipe is courtesy of Betty Crocker.
Provided by PaulaG
Categories Pork
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Remove any excess fat from the roast.
- Place roast in a 13x9-inch baking dish that has been sprayed with non-stick cooking spray.
- Sprinkle with salt and pepper.
- In a small saucepan, heat the preserves, sherry, rosemary and garlic over medium heat, stirring frequently.
- When thickened, spoon 1/4 cup mixture onto pork reserving remainder.
- Insert meat thermometer so tip is in center of thickest part of pork.
- Bake uncovered 1 hour 15 minutes to 1 hour 30 minutes or until the thermometer reads 155°F.
- Cover pork with foil and allow to stand 15 to 20 minutes or until thermometer reads 160°F.
- Cut roast into slices.
- Heat the reserved apricot mixture and serve with roast.
ROSEMARY APRICOT PORK TENDERLOIN
this makes a delicious meal
Provided by Shaleah Cagle
Categories Pork
Time 40m
Number Of Ingredients 9
Steps:
- 1. In a small bowl, combine the rosemary, 1 Tbs. oil, 4 cloves garlic, salt, and pepper; brush over pork.
- 2. In a large ovenproof skillet, brown pork in remaining oil on all sides. Bake at 425 degrees Fahrenheit for 15 minutes.
- 3. In a small bowl, combine the preserves, lemon juice and 2 cloves of garlic. Brush over pork. Bake 10-15 minutes longer or until the meat thermometer reads 160 degrees, basting occasionally with pan juices. Let stand for 5 minutes before slicing.
ROSEMARY APRICOT PORK TENDERLOIN
A sweet herbal sauce tops roasted pork tenderloin.
Provided by Recipe by Jon Ashton
Categories Christmas
Yield Yield: 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400F.
- Brush pork with 1 tablespoon oil; sprinkle with rosemary, garlic, salt and pepper. Heat remaining 2 tablespoons oil in large ovenproof skillet over medium-high heat. Add pork and cook until brown on all sides, turning often, about 5 minutes.
- Transfer pan to oven, and roast pork until meat thermometer registers 150F, about 15 minutes.
- While pork roasts, combine preserves, lemon juice and garlic.
- Remove pan from oven and brush jam mixture over pork. Let rest 8 minutes. Cut crosswise into 1/4-inch-thick slices. Serve on top of polenta. Drizzle sauce on top.
- Want more help? Check out this step-by-step video on cooking pork tenderloins.
Nutrition Facts :
APRICOT-ROSEMARY PORK MEDALLIONS
I needed to use pork tenderloin from my fridge, but I didn't want to wait for it to roast. I tried this, and it was not only quick but my family loves it. You can play with different preserves to make your favorite flavors. -Mildred Lynn Caruso, Brighton, TN
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cut each tenderloin crosswise into eight 1-in. slices. Place bread crumbs in a shallow bowl. Dip pork slices in crumbs, patting to help coating adhere. In a large nonstick skillet, heat oil over medium heat. Add pork in batches; cook 3-4 minutes on each side or until a thermometer reads 145°., Meanwhile, in a large saucepan, place steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 4-6 minutes or until tender., In a small saucepan, mix preserves, wine, rosemary, salt and pepper. Cook and stir over medium-low heat 3-5 minutes or until preserves are melted. Serve with pork, broccoli and rice.
Nutrition Facts : Calories 404 calories, Fat 9g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 321mg sodium, Carbohydrate 53g carbohydrate (12g sugars, Fiber 4g fiber), Protein 28g protein.
ROASTED PORK TENDERLOIN
Only 5 simple ingredients and done in less than 30 minutes. Tender and juicy on the inside, with a flavorful seared outside.
Provided by Jamielyn Nye
Categories Main Course
Time 27m
Number Of Ingredients 5
Steps:
- Preheat oven to 400ºF. Combine salt, Italian seasoning and black pepper. Rub all over tenderloin and let sit for a few minutes.
- Heat an oven-proof skillet over medium-high heat. Add tenderloin and cook, turning occasionally, until golden brown all over, about 6-8 minutes total. Transfer pan to the oven and top with rosemary if desired.
- Bake uncovered for 13-15 minutes, or until the internal temperature of the pork is 145ºF. Remove from oven, being careful of the hot pan handle. Transfer tenderloin to a cutting board and tent with foil. Allow to rest 5-10 minutes. Slice tenderloin and serve with sauce if desired.
Nutrition Facts : Calories 267.63 kcal, Carbohydrate 0.42 g, Protein 35.18 g, Fat 13.03 g, SaturatedFat 2.53 g, Cholesterol 110.56 mg, Sodium 669.97 mg, Fiber 0.21 g, Sugar 0.02 g, ServingSize 1 serving
APRICOT-GLAZED PORK MEDALLIONS
Provided by Robin Miller : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Season both sides of pork with salt and black pepper. Heat oil in a large skillet over medium-high heat. Add pork and sear 2 minutes per side. Add apricot preserves, tamari sauce and ginger and bring to a simmer. Simmer 5 minutes, until pork is cooked through and sauce reduces.
Nutrition Facts : Calories 425 calorie, Fat 6 grams, SaturatedFat 2 grams, Cholesterol 74 milligrams, Sodium 1152 milligrams, Carbohydrate 66 grams, Protein 26 grams
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
APRICOT-ROSEMARY PORK MEDALLIONS
I needed to use pork tenderloin from my fridge, but I didn't want to wait for it to roast. I tried this, and it was not only quick but my family loves it. You can play with different preserves to make your favorite flavors. -Mildred Lynn Caruso, Brighton, TN
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cut each tenderloin crosswise into eight 1-in. slices. Place bread crumbs in a shallow bowl. Dip pork slices in crumbs, patting to help coating adhere. In a large nonstick skillet, heat oil over medium heat. Add pork in batches; cook 3-4 minutes on each side or until a thermometer reads 145°., Meanwhile, in a large saucepan, place steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 4-6 minutes or until tender., In a small saucepan, mix preserves, wine, rosemary, salt and pepper. Cook and stir over medium-low heat 3-5 minutes or until preserves are melted. Serve with pork, broccoli and rice.
Nutrition Facts : Calories 404 calories, Fat 9g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 321mg sodium, Carbohydrate 53g carbohydrate (12g sugars, Fiber 4g fiber), Protein 28g protein.
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