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Fruit-Glazed Pork Over Mixed Greens
4 pork tenderloins - (12 oz ea)
1 1/4 teaspoons salt -- divided
1/2 teaspoon freshly-ground black pepper
5 tablespoons olive oil -- divided
1/3 cup no-sugar-added orange marmalade
1/3 cup no-sugar-added apricot jam
1/2 teaspoon cinnamon
1 tablespoon balsamic vinegar -- plus
1 1/2 teaspoons balsamic vinegar
1 garlic clove -- pressed
6 cups mixed greens - (5 oz)
Heat oven to 400 degrees. Season tenderloins with salt and pepper. In a large skillet over medium-high, heat 1 tablespoon of the oil. Brown pork for about 10 minutes, turning as needed. Transfer to a rimmed baking sheet and place in oven.
Roast pork for 10 minutes. Meanwhile, in a small bowl whisk together orange marmalade, apricot jam and cinnamon. Transfer 1 tablespoon of the jam mixture to a large bowl and set aside.
Brush pork with jam mixture. Cook 5 minutes more or until just cooked through and a meat thermometer registers 160 degrees. Transfer to a cutting board and let pork stand for 5 minutes before cutting into 1-inch slices on the bias.
Whisk the vinegar, garlic and the remaining oil into the reserved jam mixture. Add greens and toss to coat. Divide greens on 6 plates and top with pork slices and any accumulated juices.
This recipe yields 6 servings.
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