Broiled rosemary-garlic pork tenderloins with apricot-mustar
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Cloves garlic; minced |
| ½ | cup | Fresh rosemary; coarsely chopped |
| 2 | tablespoons | Each: kosher salt; freshly cracked black pepper, olive oil |
| 2 | Pork tenderloins; about 10 to 14 ounces | |
| ½ | cup | Grainy brown mustard |
| ⅓ | cup | Apricot jam |
| ¼ | cup | Port |
Directions
1. Heat broiler. Combine garlic, rosemary, salt, pepper and olive oil in small bowl; mix well. Rub tenderloins with mixture. 2. Place tenderloin on baking sheet. Broil, turning once, until center is slightly pink, 15 to 18 minutes. Remove; allow to rest 5 minutes. 3. Heat mustard, jam and port in small saucepan over medium heat, stirring frequently, until jam has melted and ingredients are well combined. 4. Cut tenderloin into slices about 1-inch thick, drizzle lightly with sauce and serve, passing remaining sauce. Nutrition information per serving: Calories......390 Fat.............12 g Cholesterol...120 mg Sodium..⅕,100 mg Carbohydrates...30 g Protein.......⅖ g Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@... on Jul 23, 1997