Comfort food has its rightful place, but something about Spring always inspires lighter dinner menus - perhaps it’s all that time spent frolicking in the almost warm weather. Then again maybe it’s all those swim-suit filled catalogs landing in your mailbox.
The April issue of Taste of Home is packed with recipes that are light on fat, cholesterol, and calories but heavy in flavor.
Apricot-Glazed Pork Tenderloin
Prep: 15 min. Bake: 25 min.
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- 2 pork tenderloins (1 pound each)
- 2 tablespoons Crisco® Pure Olive Oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup apricot preserves
- 3 tablespoons sherry or reduced-sodium chicken broth
- 1 tablespoon Dijon mustard
- 2 garlic cloves, minced
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
Place pork on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over pork.
Bake at 450° for 15 minutes. In a small bowl, combine the remaining ingredients; spoon over pork. Bake 10-15 minutes longer or until a meat thermometer reads 160°, basting occasionally with pan juices. Let stand for 5 minutes before slicing. Yield: 6 servings.
Cooking for 2: Apricot-Glazed Pork Tenderloin for Two
Nutrition Facts: 4 ounces cooked pork equals 350 calories, 10 g fat (2 g saturated fat), 84 mg cholesterol, 338 mg sodium, 35 g carbohydrate, trace fiber, 30 g protein.
Diabetic Exchanges: 4 lean meat, 2 starch, 1/2 fat.