Fruit Glazed Pork over Mixed Greens

By MaryEllen

Ingredients

• 48 oz pork tenderloin
• 1 1/4 tsp salt
• 1/2 tsp pepper
• 5 Tbs olive oil
• 1/3 cup Sugar free apricot preserves
• 1/3 cup Sugar free Orange Marmalade
• 1/2 tsp cinnamon
• 1 1/2 Tbs balsamic vinegar
• 1 clove minced garlic
• 6 cup mixed greens
• Servings: 6
• Nutrition Facts
• Serving size: 1/6 of a recipe (11.4 ounces).
• Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
• Nutrition information calculated from recipe ingredients.
• Amount Per Serving
• Calories 592.01
• Calories From Fat (45%) 264.81
• % Daily Value
• Total Fat 29.61g 46%
• Saturated Fat 8.1g 41%
• Cholesterol 210.94mg 70%
• Sodium 633.76mg 26%
• Potassium 1111.35mg 32%
• Total Carbohydrates 15g 5%
• Fiber 1.55g 6%
• Sugar 9.33g
• Protein 67.7g 135%
• Reviews
• 4 stars - ME 1/24/2007

Preparation

Step 1

1. Heat oven to 400F. Season tenderloins with salt and pepper. In a large skillet over medium high heat, heat 1T of the oil. Brown pork for about 10 minutes, turning as needed. Transfer to a rimmed baking sheet and place in the oven. Roast pork for about 10 minutes. Meanwhile in a smalls bowl whisk preserves and cinnamon. Transfer 1 T of the mixture to a medium bowl and set aside.

2. Brush pork with jam mixture. Cook 5 minutes more or just until cooked through and registering 150F on a thermometer. Transfer to a cutting board and let stand for 5 minutes before cutting into 1 inch slices on a bias.

3. Whisk the vinegar, garlic and the remaining preserves with 4T of oil. Divide greens onto 6 plates and top with pork slices and any remaining juices.

4. Original recipe calls for 1/3 cup sugar free Apricot preserves and 1/3 cup sugar free Orange Marmalade.

5. Recipe says if you cannot find marmalade to double the Apricot.