Pork Tenderloin With Orange-Balsamic Glaze

Submitted by heather in Ont

"This is one of our favourite ways to eat pork tenderloin as it is so easy to make, elegant enough for company and delicious. I omit the orange zest as the kids don't care for it. You could also substitute apricot jam for peach and omit the diced dried apricots. I cook mine on the gas barbeque by heating it up to desired temperature, turning one side off and placing the tenderloins on the side that was turned off. I tend to make extra glaze as I pour about 1/2 of it on the tenderloins before cooking. This recipe came from Rose Reisman's Secret for Permanent Weight Loss Cookbook."

 

• Ready In: 25mins
• Ingredients: 11
• Serves: 4

ingredients

• 1 1⁄2 lbs pork tenderloin

• Orange Balsamic Glaze

• 1⁄4 cup orange juice concentrate
• 1⁄4 cup apricot jam
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• 2 teaspoons grated orange zest (optional)
• 1 teaspoon minced garlic
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon fresh ground black pepper

• Garnish

• 3 tablespoons chopped parsley or 3 tablespoons cilantro
• 1⁄4 cup diced dried apricot

directions

1. Preheat oven to 425°F Line a baking pan with parchment paper.
2. In a hot non-stick grill pan or skillet sprayed with vegetable spray, sear the tenderloin for about 2 minutes per side or just until browned. Place in the prepared baking pan.
3. To make the glaze, combine the 8 ingredients listed for the glaze until smooth. Spoon 1/4 cup of the glaze over the tenderloins and bake for about 20 minutes or until the internal temperature reaches 145 F for medium.
4. Reheat the remaining glaze. Slice the tenderloin and serve with the glaze. Garnish with chopped parsley and diced apricots.