Pork Tenderloin with Apricot Ginger Sauce
This delicious pork tenderloin recipe has a perfect blend of flavors!
Servings: 6 servings
Ingredients
SPICE RUB:
- 1½ tablespoons curry powder
- 1½ tablespoons ground cumin
- 1 tablespoon ground ginger
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon cayenne pepper
PORK:
- 2 pounds pork tenderloin
- olive oil
APRICOT GINGER SAUCE:
- 20 halves California dried apricots
- One 11-ounce can apricot nectar
- ¾ cup granulated white sugar
- ½ cup white vinegar
- ½ cup water
- 1½ tablespoons minced fresh ginger
- 1½ teaspoons sweet chili sauce
Instructions
- Combine the spice rub ingredients in a bowl and mix well.
- Preheat the oven to 400℉.
- Brush tenderloins with olive oil and pat the rub over the surface of each. Arrange tenderloins in a baking pan that has been sprayed with nonstick spray.
- Bake for 25 to 30 minutes, or until meat thermometer registers 145℉. Remove tenderloins to a platter and tent with foil. Let rest for 10 minutes. Slice tenderloins and arrange on a serving platter.
- Meanwhile, prepare the sauce by combining all ingredients in a saucepan and mixing well. Bring just to a boil; reduce heat. Simmer, covered, for 30 minutes, stirring occasionally. Process the sauce in a blender or food processor until smooth.
- Drizzle the sauce over slices of tenderloin and serve warm.
Notes
- Avoid using Turkish dried apricots in this recipe, as they lack flavor.
- If you are preparing this recipe as gluten free, just make sure the brands of apricot nectar and sweet chili sauce you're using are known to be GF.
Nutrition
Serving: 1serving | Calories: 393kcal | Carbohydrates: 49g | Protein: 33g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 490mg | Potassium: 957mg | Fiber: 3g | Sugar: 44g | Vitamin A: 1573IU | Vitamin C: 16mg | Calcium: 53mg | Iron: 4mg