Tuesday, September 4, 2012

Apricot Balsamic Pork Tenderloin

I hope everyone had a great Labor Day Weekend! I know I did. Saturday I got to go into the city to Radio City Music Hall to see Cirque Du Soleil's Zarkana. It was a suprise early birthday present. Let me just tell you...OMG it was amazing, just totally amazing!!! I can't not believe the human body is capable of moving like that. I sure wish mine would. If you are ever in an area where they are touring I highly recommend you see it. Sunday we wen't four whellin' on the beach for an all day BBQ event, with all of our friends. As usual I got to burnt. I just need to stay far away from the sun. So as I am tending to my sun poisoning I give you this delicious recipe. I love pork tenderloin especially when it's lathered up with sauce.


teaspoon olive oil
1/2 cup shallots, chopped
1/4 teaspoon salt

1/4 teaspoon black pepper, freshly ground 
1/2 teaspoon ground ginger
1 jar 12oz apricot preserves
2 1/2 tablespoons balsamic vinegar1/2 teaspoon ground ginger
1 package pork tenderloin, 2 in a package
2 tablespoons dijon mustard
1/2 teaspoon salt 
1/2 teaspoon black pepper
1 1/2 teaspoons fresh thyme minced


Preheat oven to 425 degrees F.
Heat oil in large nonstick skillet over medium-high heat until hot. Add shallot sauté 5 minutes.
Reduce heat to medium. Add 1/4 teaspoon salt, pepper, ginger, preserves, and vinegar to pan, stirring constantly until preserves melt. Reduce heat again to low and let reduce by half until it's nice and thick about 20 minutes.
Rinse and pat dry pork. Place in an oven proof dish large enough for both pieces. Sprinkle pork with salt and pepper. With your hands rub the dijon mustard all over the pork, slather that baby up good. Then rub in the fresh thyme. 
Bake for 15 minutes until internal temperature is 160-170. Let rest 15 minutes. Slice and arrange on a platter or plate and spoon sauce over top.

*Shared over at Weekend Potluck, Six Sisters Stuff, foodie friday


  1. I love fruit and pork. I have never used apricot delicious idea. Thanks for sharing it on foodie friday.