1-2-3 Pork Tenderloin with Apricot-Mustard Glaze
This light, simple dinner is just a flash in the pan using ingredients you already have on hand. We use dried apricot here, but you can vary the seasonings to taste.
Pork tenderloin is lower in fat than just about any other cut of meat, making it super lean while still having lots of flavor. And because the cut is slender and small (usually about 1 pound), cooking time is relatively short. As a bonus, pork is one of the most inexpensive meats to purchase.
Today’s pork is not your grandmother’s pork and doesn’t need to be cooked until it's well done. In fact, well-done means it's overcooked. Pork tastes best when the center has a slight blush of pink, and a meat thermometer inserted into the center reads 160 degrees F.
When cooking pork tenderloins, it’s a good idea to first sear the meat in a little fat to seal in the juices.
Then add a little liquid to keep it moist while it cooks through. My recipe calls for orange juice, but a little wine or stock works nicely, too. In fall, use fresh cider and finish the dish with sliced apples instead of the apricots.
This is such an easy dish, you might think about doubling it to have leftovers. You can spice things up by adding a little curry powder and then serving it on a bed of rice garnished with chopped peanuts. It’s one of those easy, everyday dinners that makes any meal special.