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whole pork tenderloin (11/2 to 12/3 pounds total)
Sensations Extra Virgin 100% Olive Oil
salt and freshly ground pepper
Compliments Pure Apricot Jam
Compliments White Wine Vinegar
firmly packed Light Brown Sugar
Compliments ground cinnamon
Preheat oven to 425°F. Brush pork (you will have 2 pieces of meat) all over with olive oil and season to taste with salt and pepper. Place pork on a rack in a roasting pan. Roast for 15 minutes.
Meanwhile, in a small saucepan, mix together jam, vinegar, brown sugar,and cinnamon over medium heat. Stir often until gently simmering and blended, then remove from heat.
When pork has roasted 15 minutes,spoon half the jam mixture over the meat.
Continue roasting until glaze browns, 6-7 more minutes. Top meat with remaining jam mixture andcontinue roasting until pork registers 160°F on a meat thermometer in center, 3-4 more minutes.
Transfer pork to a platter or carving board and let stand a few minutes before slicing.
Apricot Jam If you aren’t into jam on toast and want a fun way to use of the rest of your apricot jam, try this for a delicious ice cream topping.
Mix equalparts jam and orange juice concentrate in a small saucepan.
Bring to a simmer until blended. Cool completely then spoon over vanilla ice cream or frozen yogurt.
Nutrition Description: Per serving (1/6 of the recipe):
Saturated Fat: 1 g
Carbs: 27 g
Sugar: 20 g
Cholesterol: 60 mg
Protein: 22 g
Sodium: 150 mg