One 1-lb. raw pork tenderloin, trimmed of excess fat
Glaze-
1/4 C. jellied crangerry sauce
1/4 C. low sugar apricot jam
2 T. seasoned rice vinegar
1 T. balsamic vinegar
Instructions
In a small bowl, combine marinade ingredients; stir until sugar has mostly dissolved. Place pork and marinade in a large sealable plastic bag; remove as much air as possible and seal. Gently knead marinade into meat through the bag. Refrigerate for one hour.
Preheat oven to 425. In a medium microwave safe bowl, combine glaze ingredients. Whisk well and set aside Bring oven safe skillet sprayed with nonstick spray to high heat on the stove. Add pork and discard excess marinade. Evenly sear meat, rotating it occasionally, until dark on all sides, about 5 minutes total.
Place skillet in oven and bake 10 minutes. Spoon 1/3 of the glaze (about 1/4 C.) over the meat. Return skillet to oven and bake until pork center reaches 145 degrees, 5-10 minutes.
Remove pork from skillet and let rest for 10 minutes. Warm remaining glaze in microwave, about 30 seconds. Slice pork and serve with remaining glaze, about 2 T. per serving.
Serving
Suggestions
5 PointsPlus
Originally Submitted
12/26/2011
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