Roasted Pork Tenderloin With Apricot Mustard Glaze
"Entertain your guests this Holiday with this scrumtious Roasted pork and this delectable glaze!! Everyone will Love it!!"
photo by cookiedog
- Ready In:
- 1hr
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 1⁄2 cup smuckers pure apricot jam
- 2 tablespoons grainy mustard
- 1 tablespoon soy sauce
- 1 garlic clove, crushed
- salt and pepper
- 1 1⁄2 lbs pork tenderloin
directions
- Preheat oven to 375°F
- Place a rack over a foil lined baking sheet. Combine first 4 ingredients in a small bowl. Sprinkle pork loin with salt and pepper.
- Reserve half of the glaze and spread the remaining over pork loin. Bake in preheated oven 50-60 minutes, or until the pork reaches an internal temperature of 160°F
- Remove from oven and cover with foil for 10 minutes. Slice and serve with reserved glaze.
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Reviews
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What a pleasant surprise, as the glaze cooks, the flavor mellows. I also loved the reserved sauce to dip in. I used sugar-free peach jam which worked very well. Thank you Chef mariajane! -
Made this using a boneless pork roast that I had in the freezer and it came out yummy! Served it with mashed potatoes and Brussel sprouts.
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I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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<br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it -
<br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes.
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<br>Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm
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<br>I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.
