Pork Tenderloin with Dried Apricot and Onion Marmalade |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Serve with hot rice infused with ginger. To infuse the rice, steam white rice with several slices of peeled fresh ginger. Ingredients:
1 teaspoon salt |
1 teaspoon ground ginger |
1/2 teaspoon ground allspice |
1/4 teaspoon ground red pepper |
2 (1-pound) pork tenderloins, trimmed |
cooking spray |
2 tablespoons butter |
4 cups thinly vertically sliced yellow onion (about 2 large) |
1 cup dried apricots, diced (about 7 ounces) |
1 cup water |
2 cups fat-free, less-sodium chicken broth |
1 tablespoon grated orange rind |
1 cup fresh orange juice (about 4 oranges) |
1/4 cup sherry vinegar |
4 teaspoons sugar |
1/2 teaspoon salt |
1/4 teaspoon ground cloves |
Directions:
1. Preheat oven to 350°.
2. To prepare pork, combine first 4 ingredients; rub evenly over pork. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 3 minutes on each side or until browned. Remove from pan; wrap pork in foil. Place in a 13 x 9-inch baking dish. Bake at 350° for 25 minutes or until thermometer registers 160° (slightly pink). Let stand 5 minutes before slicing.
3. To prepare marmalade, heat 2 tablespoons butter in skillet over medium heat. Add onion; cook 8 minutes or until tender, stirring occasionally. Add dried apricots; cook 2 minutes, stirring occasionally. Stir in water, scraping bottom of pan to loosen browned bits. Stir in 2 cups broth and remaining ingredients; bring to a boil over medium-high heat. Reduce heat, and simmer 10 minutes or until liquid almost evaporates. Serve marmalade with pork.
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