Prep 5 mins
Cook 20 mins
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.
- 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
- 3 tablespoons chopped parsley or 3 tablespoons cilantro
- 1⁄4 cup diced dried apricot
- Preheat oven to 425°F Line a baking pan with parchment paper.
- 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.
- 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.
- Reheat the remaining glaze. Slice the tenderloin and serve with the glaze. Garnish with chopped parsley and diced apricots.