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Pork Tenderloin with Apricot Glaze

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Pair with Angeline Pinot Noir

Prep Time:

15 minutes

Cook Time:

15 minutes

Makes:

6 - 8 servings

Ingredients

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

Instructions


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 is 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 fresh snow peas.
Nutritional Information
No Nutritional Information Available
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