Apricot Pork Tenderloin
Arugula Salad
Wine Recommendation
Meiomi Pinot Noir
Ingredients
- 2 (1-lb) pork tenderloins, trimmed
- ½ tsp salt
- ½ tsp pepper
- 2 shallots, chopped
- 2 Tbsp olive oil
- ¾ cup natural apricot preserves
- 2 Tbsp apple cider vinegar
- 2 Tbsp Worcestershire sauce
- 2 Tbsp Dijon mustard
- 2 Tbsp chopped fresh thyme
Instructions
- Preheat oven to 425°F. Place pork on a rimmed baking sheet; sprinkle with salt and pepper. Bake 20 to 22 minutes or until a meat thermometer inserted reads 145°F. Let stand 3 minutes before slicing.
- Meanwhile, cook shallots in hot oil in a skillet over medium-high heat 3 to 4 minutes or until lightly browned.
- Whisk in preserves, vinegar, Worcestershire, and mustard in a saucepan. Bring to a boil, reduce heat, and simmer 10 to 15 minutes or until thickened.
- Serve pork with sauce; sprinkle with thyme.
Side Dish Ingredients
- 6 cups arugula
- ½ cup olive oil vinaigrette
- ½ cup sweetened dried cranberries
- ½ cup crumbled feta cheese
Side Dish Instructions
- Toss together arugula and vinaigrette in a large bowl. Sprinkle with cranberries and cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
310
|
151
|
461
|
| Fat (g) | 8 | 10 | 18 |
| Sat. Fat (g) | 2 | 3 | 5 |
| Protein (g) | 30 | 3 | 33 |
| Carb (g) | 28 | 14 | 42 |
| Fiber (g) | 0 | 1 | 1 |
| Sodium (mg) | 451 | 288 | 739 |
Quick & Healthy Meal Plan
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