Roast Pork Tenderloin with Spicy Apricot Jam

By jeknudson

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

Details

Servings 12
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat oven to 425°.

2. 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.

3. 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.