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Most of the recipes in "Healthy Calendar" are easy to make and delicious to eat. NewsTribune photo/Cindy Rolando
TANGY APRICOT-GLAZED PORK TENDERLOIN
Makes 4 servings Serving size: ¼ recipe Prep time: 5 minutes 1 pound pork tenderloin ½ cup sugar-free apricot preserves ¼ cup apple cider vinegar ½ tablespoon dried sage ½ tablespoon dried basil ½ tablespoon dried thyme 2 garlic cloves, minced ½ teaspoon salt, optional ½ teaspoon ground black pepper Preheat oven to 350 degrees. Trim tenderloin of all visible fat. Set aside. In small saucepan, combine preserves, vinegar, herbs, and garlic over medium heat. Simmer for 3 minutes to make a glaze. Season all sides of the tenderloin with salt (optional) and pepper. Place tenderloin in a shallow baking dish. Coat tenderloin with apricot glaze and bake for 30 minutes or until pork is done. Chef’s Tip: The tenderloin is a lean cut of any meat. Typically, round or loin cuts are leaner meats.
Cindy's Experience All ingredients were easy to find. The day I visited the grocery, I found no pork loin, however, so I opted for a pork roast, another lean pork product. I made the glaze the night before and then heated it in the microwave so it was a little warm before baking. Then after it baked, I spooned the glaze in the pan over the sliced pork. No rocket science here but I do think it was better the first time around rather than reheated. It was tasty and a little different. Exchanges/Choices 1/2 Carbohydrate 3 Lean Meat Calories 145 Calories from fat 25 Total fat 3.0 g Saturated fat 1.0 g Trans fat 0.0 g Cholesterol 60 mg Sodium 40 mg Potassium 410 mg Total carbohydrate 11 g Dietary fiber 0 g Sugars 0 g Protein 22 g Phosphorus 205 mg
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