H3 Recipe: Roasted Pork Tenderloin with Apricot-Ginger Sauce

Roasted Pork Recipe

INGREDIENTS:

2 each Pork tenderloins, cleaned and trimmed, plain

½ teaspoon Sea salt

¼ teaspoon Ground white pepper

Meat thermometer

MARINADE:

½ cup Soy sauce, low sodium

½ cup Maple syrup, sugar free

1 Tablespoon Rosemary, fresh, chopped

1 Tablespoon Thyme, fresh, chopped

1 Tablespoon Garlic, chopped

1 each Shallot, chopped

PREPARATION:

• Marinate pork tenderloin or pork medallions at least an hour before cooking. 


• Reserve some marinade and place in sauce pot, reduce to use as sauce.

• Preheat oven to 350º F


• Place parchment paper on baking sheet, or simply spray sheet with cooking spray.


• Place each tenderloin on the baking sheet and season.


• Bake in oven for 20 minutes or until the internal temperature reaches 145º F. This internal temperature will cook the pork at a medium.  If a well done center is desired, cook to an internal temperature of 160ºF.


• Once tenderloin has reached your desired doneness, slice on a bias and serve with your favorite sauce, our apricot-ginger sauce (below) or our spiced apple compote.

Number of Servings: 6

Serving Size: 4 ounces

Calories: 170

Fat: 2

Apricot-Ginger Sauce

INGREDIENTS:

2 ½ Tablespoons Shallots, minced

1 Tablespoon Ginger, grated

1 cup Apricot nectar

1 cup Chicken stock

2 Tablespoons Dried apricots, diced

2 Tablespoons Currants

1 ½ Tablespoons Brown Sugar

1 ½ Tablespoons Dark balsamic vinegar

PREPARATION:

• Heat pot.


• Coat pot with cooking spray.


• Sauté ginger and shallots.


• Add remaining ingredients.


• Simmer for 20 minutes

Chef’s Note:  This is a great sauce over Mahi Mahi, pork tenderloin, grilled salmon and even duck breast.  Another variation is to only add: ginger, garlic, shallots, soy sauce, chicken stock and brown sugar.  If serving with Mahi Mahi, I would also add fresh or canned pineapple if available.

 Number of servings: 8

Serving Size: ¼ cup

Calories: 23

Fat Grams: .2