H3 Recipe: Roasted Pork Tenderloin with Apricot-Ginger Sauce
Roasted Pork Recipe
2 each Pork tenderloins, cleaned and trimmed, plain
½ teaspoon Sea salt
¼ teaspoon Ground white pepper
½ cup Soy sauce, low sodium
½ cup Maple syrup, sugar free
1 Tablespoon Rosemary, fresh, chopped
1 Tablespoon Thyme, fresh, chopped
1 Tablespoon Garlic, chopped
1 each Shallot, chopped
- Marinate pork tenderloin or pork medallions at least an hour before cooking.
- Reserve some marinade and place in sauce pot, reduce to use as sauce.
- Preheat oven to 350º F
- Place parchment paper on baking sheet, or simply spray sheet with cooking spray.
- Place each tenderloin on the baking sheet and season.
- Bake in oven for 20 minutes or until the internal temperature reaches 145º F. This internal temperature will cook the pork at a medium. If a well done center is desired, cook to an internal temperature of 160ºF.
- Once tenderloin has reached your desired doneness, slice on a bias and serve with your favorite sauce, our apricot-ginger sauce (below) or our spiced apple compote.
Number of Servings: 6
Serving Size: 4 ounces
2 ½ Tablespoons Shallots, minced
1 Tablespoon Ginger, grated
1 cup Apricot nectar
1 cup Chicken stock
2 Tablespoons Dried apricots, diced
2 Tablespoons Currants
1 ½ Tablespoons Brown Sugar
1 ½ Tablespoons Dark balsamic vinegar
- Heat pot.
- Coat pot with cooking spray.
- Sauté ginger and shallots.
- Add remaining ingredients.
- Simmer for 20 minutes
Chef’s Note: This is a great sauce over Mahi Mahi, pork tenderloin, grilled salmon and even duck breast. Another variation is to only add: ginger, garlic, shallots, soy sauce, chicken stock and brown sugar. If serving with Mahi Mahi, I would also add fresh or canned pineapple if available.
Number of servings: 8
Serving Size: ¼ cup
Fat Grams: .2