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Apricot-glazed Pork tenderloin Recipe

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This recipe for Apricot-glazed Pork tenderloin, by , is from Humpskunk & Buttermilk, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stacie Tew
Added: Sunday, September 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 pork tenderloins, 12 oz. each
1 T. olive oil
course salt
freshly ground pepper
1 10 to 12 oz. jar apricot jam
1/4 c. spicy brown mustard

Directions:
Directions:
Trim excess fat from tenderloins.

Heat broiler; set rack 4" from heat. Line a rimmed
baking
sheet with foil. Rub pork with oil; season with salt and
pepper.
Broil 10 min.

While pork is broiling, whisk together jam and mustard
in a
small saucepan. Cook over medium heat until jam
melts,
about 3 to 4 minutes. Remove from heat. Transfer half
to a
small bowl for brushing. Cover pan to keep remaining
sauce
warm.

Remove pork from broiler and brush with reserved
sauce.
Continue to broil until pork is blackened in spots and
register
150 on a meat thermometer, aprox. 5- 10 minutes
more.

Cover pork loosely with foil; let rest 5 minutes before
slicing.
Serve drizzled with warm sauce.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I have made this recipe with larger cuts of meat with
success.
Typically, I have broiled them longer before adding the
glaze, and
if the sauce blackens too much, it can be covered with
foil for the
remainder of cooking. This recipe is an extremely easy,
and
delicious meal that always wins raves.

 

 

 

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