Broiled Rosemary-Garlic Pork Tenderloins with Apricot-Mustar
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CATEGORY
CUISINE
TAG
YIELD
Meats, Grains
4
Servings
INGREDIENTS
3
lg
Cloves garlic; minced
1/2
c
Fresh rosemary; coarsely chopped
2
tb
Each: kosher salt; freshly cracked black pepper, olive oil
2
Pork tenderloins; about 10 to 14 ounces
1/2
c
Grainy brown mustard
1/3
c
Apricot jam
1/4
c
Port
INSTRUCTIONS
1. Heat broiler. Combine garlic, rosemary, salt, pepper and olive oil in
small bowl; mix well. Rub tenderloins with mixture. 2. Place tenderloin on
baking sheet. Broil, turning once, until center is slightly pink, 15 to 18
minutes. Remove; allow to rest 5 minutes. 3. Heat mustard, jam and port in
small saucepan over medium heat, stirring frequently, until jam has melted
and ingredients are well combined. 4. Cut tenderloin into slices about
1-inch thick, drizzle lightly with sauce and serve, passing remaining
sauce. Nutrition information per serving: Calories......390
Fat.............12 g Cholesterol...120 mg Sodium...2,100 mg
Carbohydrates...30 g Protein........40 g Posted to TNT - Prodigy's Recipe
Exchange Newsletter by Rrairie@aol.com on Jul 23, 1997
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“Time: A longing in man for reuniting with God.”
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