Recipe: Asian-spiced Pork Tenderloins with Easy Apricot Sauce (using preserves)
Main Dishes - Pork, HamASIAN-SPICED PORK TENDERLOINS WITH EASY APRICOT SAUCE
FOR THE EASY APRICOT SAUCE:
2/3 cup apricot preserves
1/4 cup rice vinegar
1/4 cup soy sauce
FOR THE ASIAN RUB:
1 tablespoon packed dark brown sugar
1 1/2 teaspoons salt
1 teaspoons Chinese five-spice powder
3/4 teaspoon freshly ground black pepper
2 pork tenderloins (12 ounces each)
TO MAKE THE EASY APRICOT SAUCE:
Mix preserves, vinegar and soy sauce in a small saucepan and bring to boil. Remove from heat and cool.
TO MAKE THE ASIAN RUB:
Combine brown sugar, salt, five-spice powder and pepper.
TO PREPARE THE PORK:
Sprinkle and rub mixture evenly on all surfaces of the pork tenderloins.
Prepare a medium-hot fire in the grill. Grill tenderloins, uncovered, over direct heat for 15 to 20 minutes or until internal temperature reaches 160 degrees F, turning the tenderloins over halfway through cooking. Loosely cover with foil. Let rest for 5 minutes.
TO SERVE:
Cut pork tenderloins into 1/2-inch thick slices and serve with sauce.
Makes 6 servings
Source: Jack McDavid of Jack's Firehouse, Philadelphia, National Pork Board Chef Ambassador
FOR THE EASY APRICOT SAUCE:
2/3 cup apricot preserves
1/4 cup rice vinegar
1/4 cup soy sauce
FOR THE ASIAN RUB:
1 tablespoon packed dark brown sugar
1 1/2 teaspoons salt
1 teaspoons Chinese five-spice powder
3/4 teaspoon freshly ground black pepper
2 pork tenderloins (12 ounces each)
TO MAKE THE EASY APRICOT SAUCE:
Mix preserves, vinegar and soy sauce in a small saucepan and bring to boil. Remove from heat and cool.
TO MAKE THE ASIAN RUB:
Combine brown sugar, salt, five-spice powder and pepper.
TO PREPARE THE PORK:
Sprinkle and rub mixture evenly on all surfaces of the pork tenderloins.
Prepare a medium-hot fire in the grill. Grill tenderloins, uncovered, over direct heat for 15 to 20 minutes or until internal temperature reaches 160 degrees F, turning the tenderloins over halfway through cooking. Loosely cover with foil. Let rest for 5 minutes.
TO SERVE:
Cut pork tenderloins into 1/2-inch thick slices and serve with sauce.
Makes 6 servings
Source: Jack McDavid of Jack's Firehouse, Philadelphia, National Pork Board Chef Ambassador
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Pork, Ham
Main Dishes - Pork, Ham
- Sweet and Sour Barbecued Ribs (using honey and lemon, grilled)
- Pork Tacos with Citrus Salsa
- Creamed Ham on Corn Bread Squares
- Pork Meatballs Stroganoff
- Mustard Pork Chops - Thank You: Manyhats
- Marmalade-Glazed Ham with Orange Sauce and Pineapple Relish
- Pork Curry with Cauliflower
- Tex-Mex Pulled Pork
- Bratwurst with Autumn Fruit (crock pot)
- Star Jones Ribs Recipe from The View - Aug 5 2005
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute