-= Exported from BigOven =-
Apricot-glazed Pork Tenderloin
Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: March '97, Pork
-= Ingredients =-
1 pound pork tenderloin
1/4 cup all-purpose flour
4 teaspoons vegetable oil ; divided
1/4 cup minced shallots
2 teaspoons grated peeled fresh ginger
3/4 cup apricot nectar
1/4 cup dry sherry
1 3-inch cinnamon stick
2 tablespoon low-sodium soy sauce
2 teaspoons cornstarch
3/4 cup low-salt chicken broth
1/2 teaspoon lemon juice
1/2 teaspoon dark sesame oil
1/4 teaspoon salt
1/8 teaspoon pepper
-= Instructions =-
Trim fat from pork; cut crosswise into 1/4-inch-thick slices. Combine
pork and flour in a large zip-top plastic bag. Seal and shake to coat;
set aside.Heat a 10-inch cast-iron skillet over medium-high heat; add
1 1/2 teaspoons vegetable oil; swirl to coat bottom of pan. Add half
of pork to skillet; cook 2 minutes on each side or until done. Remove
from skillet; set aside. Repeat procedure with remaining pork and 1
1/2 teaspoons vegetable oil. Let skillet cool slightly.Heat skillet
over medium heat. Add 1 teaspoon vegetable oil to skillet, swirling to
coat. Add shallots and ginger; sauté 30 seconds. Stir in apricot
nectar, sherry, and cinnamon stick, scraping skillet to loosen browned
bits. Combine soy sauce and cornstarch in a small bowl; stir well. Add
cornstarch mixture to skillet. Stir in broth and lemon juice. Bring to
a boil; cook 1 minute, stirring constantly. Return pork to skillet;
reduce heat, and simmer 3 minutes or until thoroughly heated. Stir in
remaining ingredients. Discard cinnamon stick. Serving Size: 3 ounces
pork and 1/4 cup sauce
Source: "Cooking Light, March 1997, p.146"Copyright: "© Cooking
Light"
Per Serving (excluding unknown items): 286 Calories; 10g Fat (31.4%
calories from fat); 28g Protein; 20g Carbohydrate; 2g Dietary Fiber;
74mg Cholesterol; 503mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2
Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat.Nutr. Assoc. : 0 0 0 20224
20083 0 0 2705 0 0 0 0 0 0 0
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