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.