Apricot-Glazed Pork

Apricot-Glazed Pork

Apricot preserves lightly sweetens this colorful stir-fry.

Prep Time

10

Minutes

Total Time

19

Minutes

Makes

4

servings

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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
Hoisin is a sweet and spicy, reddish-brown sauce generally made from a mixture of soybeans, garlic, chilies and spices. It is a popular ingredient in Asian cooking and is also used as a table condiment.
Substitution
If chili oil is not available, add 1 jalapeƱo chili, seeded and finely chopped, with the pork.
Special Touch
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.

Nutrition Information:

1 Serving (1 serving)
  • Calories 230
    • (Calories from Fat 70 ),
  • Total Fat 8 g
    • (Saturated Fat 2 g,),
  • Cholesterol 70 mg;
  • Sodium 250 mg;
  • Total Carbohydrate 16 g
    • (Dietary Fiber 3 g,
  • Protein 27 g;
Percent Daily Value*:
    Exchanges:
    • 1 Fruit;
    • 4 Very Lean Meat;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.