Apricot Glazed Pork Tenderloin

Name: Apricot Glazed Pork Tenderloin
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 177 milliliters apricot preserves (about 1 small jar, not quite all of it though); 4 servings ground black pepper, to taste; 1 Tbsp pickled ginger or fresh ginger, minced; 454 grams pork tenderloin, cut crosswise into 1/2-inch thick rounds; 4 servings salt, to taste; 2 teaspoons sesame oil; 59 milliliters tamari soy sauce, to taste (or low sodium soy sauce)

You can never have too many main course recipes, so give Apricot Glazed Pork Tenderloin From preparation to the plate, this recipe takes around 25 minutes.

Ingredients

Servings:

177milliliters

apricot preserves (about 1 small jar, not quite all of it though)4servings

ground black pepper, to taste 1Tbsp

pickled ginger or fresh ginger, minced 454grams

pork tenderloin, cut crosswise into 1/2-inch thick rounds 4servings

salt, to taste 2teaspoons

sesame oil 59milliliters

tamari soy sauce, to taste (or low sodium soy sauce)

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are my top picks for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. You could try Menage a Trois Malbec. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 14 dollars per bottle.