Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Asian-Spiced Pork Tenderloins With Apricot Sauce
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- #69577
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
Apricot Sauce
2/3 cup apricot preserves
1/4 cup rice vinegar
1/4 cup soy sauce
Asian rub
1 tablespoon packed dark brown sugar
1 1/2 teaspoon salt
1 teaspoon chinese five spice powder
3/4 teaspoon freshly ground black pepper
2 pork tenderloins (12 ounce each)
directions
Apricot Sauce: Mix preserves, vinegar and soy sauce in a small saucepan and bring to boil. Remove from heat and cool.
Asian rub: Combine brown sugar, salt, five-spice powder and pepper. 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.
added by
tpogue
nutrition data
246 calories, 4 grams fat, 27 grams carbohydrates, 26 grams protein per serving.
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reviews & comments
May 2, 2009
This was SO good and easy, but has a gourmet-feeling result. I followed the recipe as is, and it was all delicious. I would caution you not to use low-sugar preserves, as I did the first time; the sauce really needs the sugar to cut the bitterness of the spice rub.