Pork Tenderloin With Apricot Mustard

Name: Pork Tenderloin With Apricot Mustard
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters apricot jam; 454 grams fresh apricots, quartered and pitted; 1 teaspoons black pepper; 1 garlic clove, forced through a garlic press; 118 milliliters grainy mustard; 2 smalls pork tenderloins (1 1/2 to 2 lbs total); 1 teaspoons salt

You can never have too many main course recipes, so give Pork Tenderloin With Apricot Mustard a try. This recipe serves 6. One portion of this dish contains roughly 127g of protein, 22g of fat, and a total of 780 calories. This recipe covers 47% of your daily requirements of vitamins and minerals. A mixture of pork tenderloins, apricots, garlic clove, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the apricots you could follow this main course with the Baked Apples With Dried Apricots as a dessert. From preparation to the plate, this recipe takes approximately 30 minutes. It is a good option if you're following a gluten free and dairy free diet.

Ingredients

Servings:

118milliliters

apricot jam 454grams

fresh apricots, quartered and pitted 1teaspoons

black pepper 1

garlic clove, forced through a garlic press 118milliliters

grainy mustard 2smalls

pork tenderloins (1 1/2 to 2 lbs total)1teaspoons

salt

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. One wine you could try is La Celia Pioneer Malbec. It has 4.3 out of 5 stars and a bottle costs about 14 dollars.