Pork Tenderloin With Apricot and Honey
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
-
Marinade
- 2 tablespoons Dijon mustard
- 1⁄2 teaspoon ground ginger
- 1⁄4 cup honey
- 1⁄2 cup Yoshida gourmet sauce
- 1 teaspoon rosemary, crushed
- 2 tablespoons olive oil
- 12 dried apricots, diced
- 1 cup water
- 1 tablespoon olive oil
- 1 lb pork tenderloin, sliced into 1/2 inch thick slices
- 2 tablespoons cornstarch
directions
- Bring water and apricots to a simmer in a small saucepan; remove from heat.
- Let apricots sit for 5 minutes; drain, reserving water.
- Set apricots aside.
- Mix water from apricots, olive oil, mustard, ginger, honey, Gourmet Sauce, and rosemary in a small bowl.
- Pour marinade over pork slices, cover and refrigerate for 30 minutes, turning once.
- Heat 1 tablespoon oil in a large skillet.
- Remove pork slices from marinade and brown on each side 3-4 minutes.
- Add marinade and apricots to skillet and bring to a gentle boil.
- Mix cornstarch with 2 tablespoons water; add to skillet; cook stirring till sauce is thickened.
- Serve with rice.
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RECIPE SUBMITTED BY
<p><img src=http://i19.photobucket.com/albums/b158/bella_donata/My%20Art/ApronSwap2007.jpg border=0 alt=Made by Bella14ragazza /> <br /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /> <br /> DH loves Julia Child's The Way to Cook. My absolute two favorite cookbooks are Dorothy Ivens' Glorious Stew (1969) and Anne Sheasby's Light Pasta Sauces (1995). <br />My best hint to other cooks: WRITE in the margins of your cookbooks. I put the date made, rating, and who served to and with what if made for guests. <br />A month off? Go to the beach and read, read, read; go snorkling; beachcomb for shells ... <br /> <br /> <br /><img src=http://i6.photobucket.com/albums/y227/vjuhl/MEPcookathon.jpg alt= /></p>