Apricot Ginger Pork Tenderloin Recipes

Steps:

• Place pork on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over pork., Bake at 425° for 10 minutes. In a small bowl, combine the remaining ingredients; spoon over pork. Bake 10-17 minutes longer or until a thermometer reads 145°, basting occasionally with pan juices. Let stand for 5 minutes before slicing.

Steps:

• In a small bowl, combine oil, oregano, salt, thyme, black pepper, red pepper and garlic.
• Rub mixture on all sides of pork tenderloins, rubbing it into meat surface.
• Place tenderloins in center of cooking grate. Grill 25 to 30 minutes for medium (160°F/71°C) and centers are still slightly pink, turning occasionally throughout grilling time to brown them evenly.
• Meanwhile, make sauce:.
• In small saucepan, combine all sauce ingredients. Cook over medium heat 2 to 3 minutes until jelly is melted and sauce is hot. Remove from heat and keep warm.
• Remove tenderloins from grill and let rest 10 minutes. Slice and serve with sauce.

Steps:

• Season both sides of pork with salt and black pepper. Heat oil in a large skillet over medium-high heat. Add pork and sear 2 minutes per side. Add apricot preserves, tamari sauce and ginger and bring to a simmer. Simmer 5 minutes, until pork is cooked through and sauce reduces.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Spread butter all over the pork tenderloin. Season with salt, pepper, and thyme. Combine garlic powder, apricot preserves, honey, and sherry in a separate bowl.
• Roast the pork in the preheated oven for 30 to 40 minutes. Remove the pork from the oven and brush with the apricot sauce. Return the pork to the oven. Continue roasting, basting occasionally with the remaining sauce, until the pork is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Steps:

• In a small bowl, combine the rosemary, 1 tablespoon oil, garlic, salt and pepper; brush over pork., In a large cast-iron or other ovenproof skillet, brown pork in remaining oil on all sides. Bake at 425° for 15 minutes., In a small bowl, combine the glaze ingredients; brush over pork. Bake until a thermometer reads 160°, basting occasionally with pan juices, 10-15 minutes longer. Let stand for 5 minutes before slicing.

Steps:

• Place pork in a shallow pan. Combine the oil, salt and pepper; rub over pork., Bake at 425° for 10 minutes. In a small bowl, combine the remaining ingredients; spoon over pork. Bake 10-17 minutes longer or until a thermometer reads 145°, basting occasionally with pan juices. Let stand for 5 minutes before slicing.

Steps:

• Place tenderloins on a rack in a shallow roasting pan. Bake, uncovered, at 450° for 30-35 minutes or until a thermometer reads 160°. Meanwhile, in a saucepan, combine the remaining ingredients. Cook and stir until heated through., Slice the pork; serve 1-1/2 pounds with the apricot sauce. Refrigerate or freeze remaining pork for another use.

Steps:

• 1. In a small bowl, combine oil, oregano, salt, thyme, black pepper, red pepper and garlic. Rub mixture on all sides of pork tenderloins, rubbing it into meat surface.
• 2. Place tenderloins in center of cooking grate. Grill 25 to 30 minutes for medium (160°F/71°C) and centers are still slightly pink, turning occasionally throughout grilling time to brown them evenly.
• 3. Make sauce: In small saucepan, combine all sauce ingredients. Cook over medium heat 2 to 3 minutes until jelly is melted and sauce is hot. Remove from heat and keep warm.
• 4. Remove tenderloins from grill and let rest 10 minutes. Slice and serve with sauce.