Apricot-Glazed Pork

By carvalhohm

Ingredients

• 1 pound pork tenderloin
• 1 tablespoon chili or vegetable oil
• 1 bag (1 pound) frozen broccoli, carrots and cauliflower
• 3 tablespoons apricot preserves
• 1 tablespoon oyster sauce or hoisin sauce
• Hot cooked rice or noodles, if desired

Details

Servings 6
Cooking time 19mins
Adapted from bettycrocker.com

Preparation

Step 1

1 Remove fat from pork. Cut pork into 1/2-inch slices.

2 Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add pork; stir-fry 4 to 5 minutes or until no longer pink. Add frozen vegetables; stir-fry 2 minutes.

3 Stir in preserves and oyster sauce; cook and stir about 30 seconds or until heated through. Serve over rice.

If chili oil is not available, add 1 jalapeño chili, seeded and finely chopped, with the pork.

Garnish with apricot roses. For each rose, divide 2 dried apricots in half lengthwise. Roll 1/16 inch thick with rolling pin. Roll up one half to form center of rose. Shape another apricot half around center, pinching together at the bottom and rolling edges out at the top to form petals. Wrap remaining two halves around rose, overlapping edges.

1 serving Calories230 ( Calories from Fat70 ), % Daily Value Total Fat8 g8 % (Saturated Fat2 g,2 % ), Cholesterol70 mg70 %; Sodium250 mg250 %; Total Carbohydrate16 g16 %