IIFYM Recipe- Apricot Mustard Glazed Pork Tenderloin
Total Time: 35 Minutes
- 1 1/2 Tbsp. canola oil, divided
- 2 Tbsp. minced shallots
- 1/2 tsp finely chopped rosemary
- 1/3 cup 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 lb pork tenderloin, trimmed
- 1/4 tsp black pepper
- Preheat oven to 350 degrees
- Heat a medium skillet over medium high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add shallots and rosemary cook 1 minute or until lightly golden
- Add brown sugar, vinegar, mustard and 1/4 teaspoon salt, and apricots. Cook 12 minutes or until apricots are broken down and mixture is slightly thickened, stirring occassionally
- Place 3 tablespoons apricot mixture in a small bowl, set aside
- Heat a large, ovenproof, skillet over medium-high heat. Add remaining oil to pan; swirl to coat
- Sprinkle pork with remaining salt and pepper. Add pork to pan and cook 6 minutes, turning to brown all sides.
- Brush pork with half of remaining apricot mixture.
- Place pan in oven, bake for 10 minutes.
- Turn pork, with remaining apricot mixture and bake for 8 more minutes
- Place pork on a cutting board and let stand for 5 minutes before serving. Serve with remaining mixture.
Serves 4 (serving size 3/5 oz of pork and 1 Tbsp apricot mixture)
Protein- 25 grams
Carbohydrates- 30 grams
Fat- 8.1 grams
Fiber- 2 grams
- While the oven preheats, cook apricot mixture and brown the pork
- While the pork bakes, prepare a side of your choice
- Leftover apricot mixture? Serve over oven baked chicken, barbecue sandwiches, or even with cheese and crackers!