December 2007 | Tangy Apricot-Glazed Pork Tenderloin
Delicious and lean, pork tenderloin is a great low-sodium alternative to holiday ham.
Ingredients
- 1.5 pounds pork tenderloin
- 1/2 cup sugar-free or all-fruit apricot preserves
- 1/4 cup apple cider vinegar
- 1/2 tablespoon dried sage
- 1/2 tablespoon dried basil
- 1/2 tablespoon dried thyme
- 2 garlic cloves, minced
- 1/2 teaspoon salt (optional)
- 1/2 teaspoon ground black pepper
Instructions
- Preheat oven to 350 degrees. Trim tenderloin of all visible fat. Set aside.
- In small saucepan, combine preserves, vinegar, herbs, and garlic over medium heat. Simmer for three minutes to make a glaze.
- Season all sides of the tenderloin with salt and pepper. Place tenderloin in a shallow baking dish.
- Coat tendreloin with apricot glaze and bake for about thirty minutes until the pork’s internal temperature is 160 degrees Fahrenheit.
Nutrition Information
Makes 4 to 6 servings.
- Calories: 161
- Calories from Fat: 38
- Total Fat: 4g
- Saturated Fat: 1g
- Cholesterol: 65mg
- Sodium: 338mg (if salt is used)
- Carbohydrates: 7g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 24g
This recipe is from Healthy Calendar Diabetic Cooking.
