Apricot Spiced Glazed Pork Tenderloin

By á-47

Ingredients

• 1/2 cup apricot preserves
• 1/2 tea chili powder
• 1/2 tea. cumin
• 1/4 tea. crushed red pepper flakes
• 1 Tbsp. cider vinegar
• 2 large sweet potatoes, cut into 1/2" wedges
• 2 tea oil
• 1/2 tea kosher salt
• 1/4 tea pepper
• 1 1/4 lb. pork tenderloin

Preparation

Step 1

Heat oven to 425 degrees. Line two rimmed bakingshets with nonstick foil.

Mix preserves, chili powder, cumin and pepper flakes in a small bow; reserve 1/4 cup. (Stir cider vinegar into remaining mixture; set aside for serving.)

Place sweet potato wedges on one baking sheet; toss with oil, salt and pepper.

Place the tenderloin on other baking sheet. Divide the reserved apricot mixture into two small bowls. Brush pork with half of the divided apricot mixture. Roast pork and potatoes 10 minutes; brush pork with remaining small bowl of apricot mixture and toss potatoes.

Roast 15 minutes more until potatoes are tender and pork registers 155 degrees.

Let pork rest 5-10 minutes, slice and serve with potatoes and reserved apricot sauce.