Pork Tenderloin Tips with Apricot Sauce

Pork Tenderloin Tips with Apricot Sauce is a gluten free and dairy free recipe with 8 servings. One portion of this dish contains roughly 24g of protein, 8g of fat, and a total of 207 calories. For $1.22 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. It works well as a rather inexpensive main course. If you have brown sugar, extra virgin olive oil, pork tenderloin, and a few other ingredients on hand, you can make it. 29 people have tried and liked this recipe. It is brought to you by A Family Feast . From preparation to the plate, this recipe takes about 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 71%, which is solid. Similar recipes are Pork Tenderloin With Apricot Mustard, Jalapeno-Apricot Pork Tenderloin, and Apricot-Glazed Pork Tenderloin for Two.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

½ cup good-quality apricot jam (we love Bonne Maman brand)

4 fresh apricots cut in half, pits removed and each half sliced into five slices (they do not need to be totally ripe)

½ teaspoon freshly ground black pepper

3 tablespoons brown sugar

1 cinnamon stick

1 teaspoon dry mustard

2 tablespoons extra virgin olive oil

1 teaspoon Herbes De Provence

Juice from one fresh lime, about 2 tablespoons

1 teaspoon kosher salt

1 large leek – top removed and cleaned of all sand, sliced into thick half circle pieces (you could just as easily use scallions or onions if leeks are not available)

½ teaspoon pepper

2-3 pounds pork tenderloin, cut into 4-5 ounce pieces

¼ cup water

Equipment:

frying pan

oven

aluminum foil

Cooking instruction summary:

In a medium saut pan over medium high heat, heat oil and add leeks, Herbes De Provence, dry mustard and pepper and saut for two minutes. Add the lime juice and cook until all liquid has evaporated.Lower heat to medium and add apricots and cinnamon stick and saut for one to two minutes or until apricots are almost tender.Add brown sugar, apricot jam and water and simmer on medium until a nice sauce forms and the apricots are tender but not falling apart. (Firm but tender). Remove from heat and set aside.Preheat oven to 425 degrees.Remove any excess fat and silver skin from pork and cut into 4-5 ounce pieces. Then coat all sides with the salt and pepper.In a large oven proof saut pan (cast iron works well), heat olive oil to smoking hot over medium high to high heat.Place pork pieces in making sure they dont touch and sear on all sides (5-10 minutes total).Place pan in preheated oven and cook for 10-15 minutes or until done. We left ours in for 12 minutes for medium rare. If you like pork cooked further, leave in until your desired doneness.Once out of the oven, transfer to a platter and loosely cover with foil and let rest for 10 minutes.Take any pan juices accumulated in the saut pan and add to the sauce. Slowly heat the sauce to serving temperature, being careful not to overheat.Either serve pork tips whole or sliced to your guests topped with the pan sauce.

 

Step by step:


1. In a medium saut pan over medium high heat, heat oil and add leeks, Herbes De Provence, dry mustard and pepper and saut for two minutes.

2. Add the lime juice and cook until all liquid has evaporated.Lower heat to medium and add apricots and cinnamon stick and saut for one to two minutes or until apricots are almost tender.

3. Add brown sugar, apricot jam and water and simmer on medium until a nice sauce forms and the apricots are tender but not falling apart. (Firm but tender).

4. Remove from heat and set aside.Preheat oven to 425 degrees.

5. Remove any excess fat and silver skin from pork and cut into 4-5 ounce pieces. Then coat all sides with the salt and pepper.In a large oven proof saut pan (cast iron works well), heat olive oil to smoking hot over medium high to high heat.

6. Place pork pieces in making sure they dont touch and sear on all sides (5-10 minutes total).

7. Place pan in preheated oven and cook for 10-15 minutes or until done. We left ours in for 12 minutes for medium rare. If you like pork cooked further, leave in until your desired doneness.Once out of the oven, transfer to a platter and loosely cover with foil and let rest for 10 minutes.Take any pan juices accumulated in the saut pan and add to the sauce. Slowly heat the sauce to serving temperature, being careful not to overheat.Either serve pork tips whole or sliced to your guests topped with the pan sauce.


Nutrition Information:

Quickview
240k Calories
24g Protein
7g Total Fat
18g Carbs
15% Health Score
Limit These
Calories
240k
12%

Fat
7g
12%

  Saturated Fat
1g
12%

Carbohydrates
18g
6%

  Sugar
12g
14%

Cholesterol
73mg
25%

Sodium
360mg
16%

Get Enough Of These
Protein
24g
48%

Vitamin B1
1mg
75%

Selenium
35µg
51%

Vitamin B6
0.91mg
46%

Vitamin B3
7mg
38%

Phosphorus
288mg
29%

Vitamin B2
0.4mg
23%

Potassium
545mg
16%

Zinc
2mg
15%

Vitamin A
566IU
11%

Manganese
0.22mg
11%

Vitamin B5
1mg
10%

Vitamin K
10µg
10%

Iron
1mg
10%

Vitamin B12
0.59µg
10%

Magnesium
39mg
10%

Vitamin C
6mg
8%

Copper
0.16mg
8%

Vitamin E
1mg
7%

Fiber
1g
4%

Calcium
32mg
3%

Folate
10µg
3%

Vitamin D
0.34µg
2%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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