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Farmgirl Gourmet

  • HOME
  • MAIN COURSE
    • Main Course

      Baked Salmon in Parmesan Cream

      July 30, 2018

      Main Course

      Chicken Thighs with Coconut, Sausage and Mushrooms

      September 15, 2016

      Main Course

      Summer Vegetable Pesto Pasta

      June 13, 2016

      Main Course

      Spinach Artichoke Frittata

      April 29, 2016

      Main Course

      Roasted Celery Soup Recipe

      December 21, 2015

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Spice Rubbed Pork Tenderloin with Apricot Glaze

by FarmgirlGourmet March 23, 2010

I am always looking for good recipes to use for Pork Tenderloin.  There’s just something not too exciting about a pork tenderloin.  Well, tonight I stand corrected!  This recipe is really delicious and easy to prepare with the typical fridge ingredients.  I bet it would be even better on the barbeque! I served it with Cilantro Jasmine Rice & Steamed Broccoli kicked up with a tablespoon of garlic.  Enjoy!!

Spice-Rubbed Pork Tenderloin with Apricot Glaze
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
2 pork tenderloins
1 tbsp chili powder
1 tbsp garlic powder
1/2 tsp sugar
1 tsp salt
1/2 tsp pepper

1 1/2 c apricot preserves
1/2 c barbeque sauce
1 tsp ginger, freshly grated
1/2 tsp garlic
1/2 tsp hot sauce
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1) mix the chili powder through the pepper and sprinkle on the pork tenderloins.  place on a foil covered baking sheet.  let sit for 20-30 minutes.
2) preheat the oven to 425.
3) bake tenderloins for 20 minutes.
4) while the tenderloins are baking, mix the last 5 ingredients in a sauce pan and melt on medium low heat.  in the last 5 minutes of baking the tenderloins, spread some of the apricot glaze over them.
5) slice the tenderloins and serve with the remaining glaze & jasmine rice.

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1 comment
FarmgirlGourmet

Avid organic gardener, wannabe Chopped champion, delicious picture taker, best mom ever and wife to Prince Charming. I also co-founded http://www.spiceologist.com and make pretty graphics and websites on the side.

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1 comment

Beetroot Ricotta Gnocchi - Farmgirl Gourmet March 20, 2015 - 11:57 am

[…] ricotta cheese, but it’s so worth the effort.  I made this as a side dish to accompany pork tenderloin.  It was just enough for us and saved a bit of room for an apple crisp and ice cream. […]

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