Food Wars: Continued

Posted On February 1, 2010

Filed under family, frustration, parenting

Comments Dropped 3 responses

As recommend by jwoap, I made this on Saturday

Roast Pork Tenderloin with Apricot Glaze

PREP: 5 minutes
ROAST: 30 minutes
SERVES: 8

What You’ll Need:
Cooking spray
1/4 cup apricot preserves (or apricot fruit spread)
2 Tbsp country-style Dijon mustard
1/2 tsp dried rosemary, chopped
2 pork tenderloins, 1 lb each

1. Preheat oven to 425°F. Spritz a baking sheet with cooking spray.
2. Combine preserves, mustard, and rosemary in a small bowl.
3. Place tenderloins on baking sheet (leave about 2 inches of space between them); brush each with the apricot mixture.
4. Roast for 30 minutes, or until an instant-read meat thermometer inserted in the thickest part reads 150°F.
5. Remove from oven, and let stand 5 minutes before slicing diagonally.

4 out of 5 tribe members loved it.  The other one said “I just ate it so I wouldn’t hurt your feelings.”  That is it, I am making asparagus!

P.S. – This was absolutely delicious!!

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3 Responses to “Food Wars: Continued”

  1. jwoap

    I am so so glad you liked this!!! I found another that you might like:

    http://thepioneerwoman.com/cooking/2009/11/white-chicken-enchiladas/

    These were to die for! Everyone loves them.

  2. Sprite's Keeper

    What is with all the pork recipes lately????

    • awickedstepmom

      Yikes! I didn’t think about that! Sorry Jen!

      P.S. The glaze works great on chicken too. And you can get sugar-free or real fruit (with no process sugar added) apricot preserves.

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