Pork Tenderloin with Apricot Glaze
2 Tbsp. Adams Reserve Kicked-Up Chicken Rub
2 whole pork tenderloins (about 3/4 lb. each)
3/4 c. apricot preserves
1/4 c. Dijon mustard
2 Tbsp. orange juice
1 Tbsp. H-E-B Pure Olive Oil
Heat oven to 400°F. Pat seasoning rub over all sides of pork, pressing to adhere. Set
pork aside 5 or 10 minutes.
For glaze, blend preserves, mustard and orange juice in a small bowl. Set aside.
Heat oil in a large skillet over medium-high heat about 3 minutes. Add pork when skillet i
s very hot; brown pork on all sides. Transfer pork to a large, rimmed baking sheet; glaze
generously with mustard mixture and place in oven 15 minutes or until pork reaches 145°
;F in the center.
Let stand 5 minutes. Slice pork thinly, drizzle with any remaining glaze and serve with fr
esh snow peas.
No Nutritional Information Available