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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Tangy-sweet apricot preserves intensify and complement this elegant one-dish meal. Ingredients:
1 pork tenderloin (1 pound) |
1/4 teaspoon salt, divided |
1/4 teaspoon pepper |
1/4 cup apricot preserves |
2-1/2 teaspoons minced fresh rosemary, divided |
1 teaspoon prepared horseradish |
1 garlic clove, minced |
1 large sweet potato, peeled and thinly sliced |
1 tablespoon olive oil |
Directions:
1. Sprinkle pork with 1/8 teaspoon salt and pepper. Place in a 13-in. x 9-in. baking dish coated with cooking spray. In a small bowl, whisk the preserves, 2 teaspoons rosemary, horseradish and garlic; brush over pork.
2. In a another small bowl, combine the potato, olive oil and remaining rosemary; place around tenderloin. Sprinkle potato with remaining salt.
3. Bake at 375° for 25â30 minutes or until a thermometer inserted in pork reads 145°. Let pork stand for 5 minutes. Slice half of the pork and serve with potato. Save remaining pork for
4. href= /Recipes/Pork-with-Spanish Rice >Pork with Spanish Rice or for another use. Yield: 2 servings plus leftovers.
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