Apricot Pork Tenderloin

Name: Apricot Pork Tenderloin
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 510 grams apricot preserves; 59 milliliters softened butter; 59 milliliters dry sherry; 2 teaspoons garlic powder; 1 teaspoon ground thyme; 2 Tbsps honey, or to taste; 907 grams pork tenderloin; 6 servings salt and pepper to taste

Apricot Pork Tenderloin is a gluten free recipe with 6 servings. This main course has 488 calories, 32g of protein, and 13g of fat per serving. This recipe covers 22% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 55 minutes. A mixture of pork tenderloin, salt and pepper, sherry, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

Preheat an oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

Spread butter all over the pork tenderloin. Season with salt, pepper, and thyme.

Ingredients you will need

Pork Tenderloin

Butter

Pepper

Spread

Thyme

Salt

Combine garlic powder, apricot preserves, honey, and sherry in a separate bowl.

Ingredients you will need

Apricot Preserves

Garlic Powder

Sherry

Honey

Equipment you will use

Bowl

Roast the pork in the preheated oven for 30 to 40 minutes.

Ingredients you will need

Pork

Equipment you will use

Oven

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).

Ingredients you will need

Apricot

Sauce

Pork

Equipment you will use

Kitchen Thermometer

Oven

Equipment

Oven

Bowl

Kitchen Thermometer

Ingredients

Servings:

510grams

apricot preserves 59milliliters

softened butter 59milliliters

dry sherry 2teaspoons

garlic powder 1teaspoon

ground thyme 2Tbsps

honey, or to taste 907grams

pork tenderloin 6servings

salt and pepper to taste

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. The Alma de Los Andes Reserva Malbec with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.