Roasted Pork Tenderloin and Apricots
|Serving Size||¼ of recipe|
|Total Fat||6.5 g|
|Saturated Fat||2 g|
|Sodium||132 mg |
|Total Carbohydrate||33 g|
|Dietary Fiber||2 g|
| Balsamic vinegar||1/3 cup|
||¼ cup |
| Apricots, sliced into sixths and pitted
| Olive oil
| Pork tenderloin
|Freshly ground pepper to taste|
- Preheat oven to 400ÀöF.
- In a small bowl, whisk together water, vinegar, and honey.
- Place apricots and raisins in a small to medium baking dish and then add vinegar mixture. Bake for about 20 minutes. Use a slotted spoon and transfer the apricots and raisins to a plate. Cover with foil to keep warm. Pour the balsamic liquid into a small sauce pan and bring to a boil over high heat. Reduce heat to medium and simmer until liquid is reduced to about 1/3 cup. Pour liquid over apricots and cover to keep warm.
- 4. Meanwhile, heat oil in a large oven-safe skillet over medium-high heat. Season pork with salt and pepper. Add to skillet and sear until browned on all sides. Transfer pork to the oven and bake for about 20 minutes, or until a meat thermometer inserted into the thickest part of the pork registers 160Àö F. Remove and let rest for 10 minutes before slicing. Serve with the apricots and balsamic sauce.
3.5 very lean meats; 1 fruit; 1 starch; 1 fat
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