Lunch: Roast Pork Tenderloin with Spicy Apricot Jam Recipe | Myrecipes

Recipe by Robin Bashinsky Make the pork and jam mixture up to a day ahead.

Ingredients

1/2 cup apricot preserves
1 tablespoon white wine vinegar
3/4 teaspoon kosher salt, divided
1/4 teaspoon crushed red pepper
2 garlic cloves, finely chopped
1 (1-pound) pork tenderloin, trimmed
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil

Instructions

Preheat oven to 425 °.
Combine preserves, vinegar, 1/4 teaspoon salt, red pepper, and garlic in a small saucepan; bring to a simmer. Cook 3 minutes or until slightly thickened.
Sprinkle pork with remaining 1/2 teaspoon salt and black pepper. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Add pork to pan; cook 4 minutes or until browned. Turn pork over. Place pan in oven. Bake at 425 ° for 10 minutes or until thermometer registers 150 °. Remove pork from pan; let stand 10 minutes. Cut pork into 36 thin slices. Serve with apricot mixture.

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