Chile oil, teriyaki sauce, and apricot jam come together in an interesting glaze for pork tenderloin.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients:
- 2 teaspoons garlic pepper
- 3 pounds pork tenderloin
- 1/4 cup teriyaki sauce
- 1/4 cup chile-flavored olive oil
- 1/2 cup apricot jam
Preparation:
Preheat oven to 375 degrees F.
Rub garlic pepper evenly onto both sides of the pork tenderloin. Mix together the teriyaki sauce and the chile-flavored oil and brush tenderloin with it. Place the tenderloin directly onto a hot grill and sear it by browning the meat quickly, sealing the tenderloin's juices inside.
After the meat has been seared, transfer it to a shallow baking dish. Brush again with the teriyaki-oil mixture. Liberally spread apricot jam over the pork and bake at 350 degrees F. for 10 minutes or until the juices run clear when pierced with a fork. (Alternatively, you can sear the tenderloin in a skillet and bake it at 375 degrees F. for 10 minutes.)
Yield: 6 servings
Recipe Source: Gourmet Cooking with 5 Ingredients by Deborah Anderson (Cookbook Resources)
Reprinted with permission.
Rub garlic pepper evenly onto both sides of the pork tenderloin. Mix together the teriyaki sauce and the chile-flavored oil and brush tenderloin with it. Place the tenderloin directly onto a hot grill and sear it by browning the meat quickly, sealing the tenderloin's juices inside.
After the meat has been seared, transfer it to a shallow baking dish. Brush again with the teriyaki-oil mixture. Liberally spread apricot jam over the pork and bake at 350 degrees F. for 10 minutes or until the juices run clear when pierced with a fork. (Alternatively, you can sear the tenderloin in a skillet and bake it at 375 degrees F. for 10 minutes.)
Yield: 6 servings
Recipe Source: Gourmet Cooking with 5 Ingredients by Deborah Anderson (Cookbook Resources)
Reprinted with permission.
