I made this one night this week (we grilled ours) and Jeff ate dinner so slowly because he knew he would be sad when it was all done!! Thankfully, it makes lots of leftovers 🙂
- 1/2 cup apricot preserves
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 3/4 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 1 (3-pound) boneless pork loin trimmed
- Cooking spray
Preheat oven to 425.
Place the preserves in a small saucepan over medium-low heat, and cook 10 minutes or until melted. Keep warm over low heat.
Combine salt, oregano, garlic powder, and pepper; rub evenly over pork. Place pork on a rack coated with cooking spray; place rack in a shallow roasting pan. Bake at 425 for 30 minutes. Brush 1/4 cup preserves evenly over pork. Bake an additional 10 minutes. Brush remaining preserves evenly over pork. Bake an additional 10 minutes or until thermometer registers 155 (slightly pink). Let stand 10 minutes before slicing.
You can also grill the tenderloin and if you are really pressed for time you can butterfly it. Just wait until the very end to brush on the glaze. I brush it on about 5 min before it is done and then once at the very end.
Nutritional Information per 3 oz cooked
Calories:159 (27% from fat)
Fat:4.7g (sat 1.6g,mono 2.1g,poly 0.5g)