Apricot-Glazed Pork Tenderloin

Apricot-Glazed Pork Tenderloin
Apricot-Glazed Pork Tenderloin

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1

    pound pork tenderloin

  • 1/4

    cup all-purpose flour

  • 4

    teaspoons vegetable oil divided

  • 1/4

    cup minced shallots

  • 2

    teaspoons grated peeled fresh ginger

  • 3/4

    cup apricot nectar

  • 1/4

    cup dry sherry

  • 1

    (3-inch) cinnamon stick

  • 2

    tablespoons low-sodium soy sauce

  • 2

    teaspoons cornstarch

  • 3/4

    cup low-salt chicken broth

  • 1/2

    teaspoon lemon juice

  • 1/2

    teaspoon dark sesame oil

  • 1/4

    teaspoon salt

  • 1/8

    teaspoon pepper

Directions

Trim fat from pork; cut crosswise into 1/4-inch-thick slices. Combine pork and flour in a large zip-top plastic bag. Seal and shake to coat; set aside. Heat a 10-inch cast-iron skillet over medium-high heat; add 1 1/2 teaspoons vegetable oil; swirl to coat bottom of pan. Add half of pork to skillet; cook 2 minutes on each side or until done. Remove from skillet; set aside. Repeat procedure with remaining pork and 1 1/2 teaspoons vegetable oil. Let skillet cool slightly. Heat skillet over medium heat. Add 1 teaspoon vegetable oil to skillet, swirling to coat. Add shallots and ginger; sauté 30 seconds. Stir in apricot nectar, sherry, and cinnamon stick, scraping skillet to loosen browned bits. Combine soy sauce and cornstarch in a small bowl; stir well. Add cornstarch mixture to skillet. Stir in broth and lemon juice. Bring to a boil; cook 1 minute, stirring constantly. Return pork to skillet; reduce heat, and simmer 3 minutes or until thoroughly heated. Stir in remaining ingredients. Discard cinnamon stick. Serving Size: 3 ounces pork and 1/4 cup sauce

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