January 22, 2009
weekly recipe experiment: rosemary-apricot pork tenderloin
Courtesy of Fitness magazine
1 tablespoon country Dijon mustard
1 tablespoon apricot fruit spread
1 pound pork tenderloin
1/3 cup dried apricots, chopped
1 tablespoon fresh rosemary, chopped
Preheat the oven to 450 degrees F. Coat a baking pan with nonstick spray. Combine the mustard and fruit spread in a small bowl; microwave until the spread is soft. Make a lengthwise cut in the tenderloin about three-fourths of the way through; open the two sides like the pages of a book. Spread half the mustard mixture over one cut side of the pork; top with the apricots and sprinkle with half the rosemary. Tie the roast closed every couple of inches with cooking string and place it seam side down on the baking sheet. Spread the remaining mustard mixture over the outside of the pork and sprinkle with half the remaining rosemary. Bake in the center of the oven for 24 minutes. Just before serving, remove the string and cut the roast diagonally across the grain into 1/2-inch slices. Sprinkle with the remaining rosemary.
Notes: I made roasted red potatoes for the side. Just covered them in a bit of olive oil, salt and pepper, and popped in the oven for about 30 minutes at 350 degrees. This recipe was excellent, though watch out for overflowing apricots…if they’re not in the pork loin completely, they’ll burn.
Rating: 4 out of 5