Do you believe we were out of pork roasts?? Crazy, right? Seriously, I could see using this glaze on a regular pork roast; not just a tenderloin. The apricots have been delicious!
1 1/2 tbsp. canola oil, divided
2 tbsp. minced shallots
1/2 tsp. finely chopped rosemary
1/3 C. light brown sugar
2 tbsp. cider vinegar
1 1/2 tsp. Dijon mustard
1/2 tsp. kosher salt, divided
4 medium ripe apricots, pitted and chopped
1 1lb. pork tenderloin
1/4 tsp. black pepper
Preheat oven to 350 degrees.
Heat a medium skillet over medium high heat. Heat 1 1/2 tsp. oil; swirl to coat. Add shallots and rosemary; cook 1 minute or until lightly golden. Add brown sugar, vinegar, mustard, 1/4 tsp. Salt, and apricots; cook 12 minutes or until apricots are broken down and mixture is slightly thickened, stirring occasionally. Place 3 tbsp. apricot mixture in a small bowl, set aside.
Heat a large oven proof skillet over medium high heat. Add remaining 1 tbsp. oil to pan; swirl to coat. Sprinkle pork with salt and pepper. Add pork to pan; cook 6 minutes, turning to brown on all sides. Brush pork with remaining apricot mixture. Place pan in oven; bake at 350 degrees for 10 minutes. Turn pork; brush with remaining apricot mixture. Bake at 350 degrees for 8 minutes or until thermometer inserted registers 145 degrees. Place pork on a cutting board to rest for 5-10 minutes. Serve with remaining apricot mixture.
4 3 1/2oz. servings...per serving: 293 calories, 8.1g. Fat, 25g. protein, 30g. carbs, 2g. fiber, 74g. cholesterol, 2mg. iron, 472 mg. sodium, 35mg. calcium
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