This is a simple, yet company-worthy recipe for pork tenderloin. Adapted from a couple of different recipes, this dish can be assembled and baked in under an hour! Serves 6-8.
2 pork tenderloins
1 tsp kosher salt
1 tsp pepper
2 Tbsp olive oil
2 tsp garlic, minced
3 tsp jalapeno peppers, diced
3 Tbsp lime juice
1 tsp cumin
2/3 C apricot preserves
2 pork tenderloins
1 tsp kosher salt
1 tsp pepper
2 Tbsp olive oil
2 tsp garlic, minced
3 tsp jalapeno peppers, diced
3 Tbsp lime juice
1 tsp cumin
2/3 C apricot preserves
- Coat each pork tenderloin with the kosher salt, pepper and olive oil. Place pork tenderloins on a shallow baking sheet and cook at 400 degrees F for 45 minutes or until internal temperature reaches 160 degrees. Remove from oven and cover with foil for 5 minutes.
- In the meantime, mix together the remaining ingredients for the glaze and set aside.
- To serve, slice the pork tenderloin and spoon the chile apricot glaze over the hot sliced pork.
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