| 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
A Message from our Provider:
“Time: A longing in man for reuniting with God.”