Pork Tenderloin with Apricot Mustard
Matching fresh fruit, fruit jam, an mustard with a succulent pork tenderloin is a tasty dinner option that’s simple to make!
Like & Share
Ingredients:
- ½ cup grainy mustard
- ½ cup Polaner All Fruit Apricot [jam]
- 2 garlic cloves, pressed
- 2 small pork tenderloins (1½ – 2 lbs. total)
- ¾ tsp. salt, divided
- ½ tsp. black pepper, divided
- 1 lb. fresh apricots, quartered and pitted
Directions:
- Line the broiler rack with aluminum foil and preheat the broiler.
- Whisk mustard and jam in a small bowl.
- Whisk ⅓ cup of the mustard-jam mixture with pressed garlic in a large bowl.
- Pat pork dry and sprinkle a tsp. of salt and ¼ teaspoon of pepper over the pork. Coat pork with 2 tablespoons of the mustard-garlic mixture, then arrange on a broiler pan, careful to avoid crowding.
- Toss apricots and remaining ¼ tsp. each of salt and pepper with remaining mustard-garlic mixture. Arrange apricots around pork and between the tenderloins. Broil 5-6 inches from heat and turn pork over once, until an instant-read thermometer registers 145° and apricots are soft (about 15 minutes). Transfer the pork to a cutting board and let stand for five minutes. (Leave the apricots in the pan.)
- Cut pork crosswise into ½-inch thick slices and transfer to a serving platter. Spoon apricots over pork and serve remaining mustard-jam mixture on the side, sweetening with additional jam if desired.
Like & Share