APRI­COT-GLAZED PORK TEN­DER­LOIN

Canadian Living - - Main Events -

In small saucepan, bring jam, mus­tard and maple syrup to boil. Re­duce heat and sim­mer, stir­ring of­ten, un­til mix­ture coats back of spoon, about 5 min­utes. Trans­fer 3 tbsp of the glaze to small bowl; set aside.

Sprin­kle pork with salt and pep­per; brush all over with glaze.

Place pork on greased grill over medi­umhigh heat; close lid and grill, turn­ing oc­ca­sion­ally and brush­ing with re­served glaze dur­ing last minute of cook­ing, un­til in­stant-read ther­mome­ter in­serted into the thick­est part of meat reads 160°F, about 18 min­utes. Let pork stand for 5 min­utes be­fore slic­ing.

Mean­while, place apri­cots on grill, cut side down; close lid and grill, turn­ing fre­quently and brush­ing with re­main­ing re­served glaze, un­til soft­ened and caramelized, about 5 min­utes.

Sprin­kle pork and apri­cots with basil and sage just be­fore serv­ing.

PER SERV­ING

about 208 cal, 26 g pro, 2 g to­tal fat (1 g sat. fat), 23 g carb (1 g di­etary fi­bre, 16 g sugar), 63 mg chol, 455 mg sodium, 511 mg po­tas­sium. % RDI: 3% cal­cium, 13% iron, 5% vit A, 9% vit C, 3% fo­late.

MAKES 4 SERV­INGS HANDS-ON TIME 15 MIN­UTES TO­TAL TIME 30 MIN­UTES

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