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Pork Tenderloin With Apricot Mustard Sauce

Per Serving

Pork Tenderloin With Apricot Mustard Sauce

Makes: 4
Serving Size: 4 oz.
Calories 230
Fat 6 g
Saturated Fat 1.3 g
Trans Fat 0 g
Carbohydrate 22 g
Fiber 1 g
Sugars 17 g
Cholesterol 60 mg
Sodium 410 mg (without added salt)
Protein 23 g
Choices: Carbohydrate 1.5, Lean meat 3
  • Makes: 4
  • Serving Size: 4 oz.
  • Preparation Time: 15 minutes
  • Cooking Time: 20 to 25 minutes


1/2 cup no-sugar-added apricot preserves
1/4 cup low-fat, reduced-sodium chicken broth
2 Tbsp. coarse Dijon mustard
1 Tbsp. light soy sauce
1/4 tsp. ground cayenne pepper
2 tsp. ground cumin
1 tsp. ground coriander
Kosher salt and freshly ground black pepper to taste
1 lb. pork tenderloin, cut into 4 portions
2 tsp. olive oil


  1. Combine all the ingredients for the sauce and set aside.
  2. Combine the cumin, coriander, salt, and pepper in a shallow bowl.
  3. Coat both sides of the pork with the combined spices. Heat the oil in a large skillet over medium-high heat. Add the pork tenderloin, and sauté on both sides for about 6 minutes per side. Remove from the skillet and place on a plate. Slice into 1-inch-thick medallions (the meat will be rare in the middle). Set aside.
  4. Add the sauce to the pan, and cook for 1 to 2 minutes, scraping up any browned bits from the pan. Add back the pork tenderloin with any accumulated juices, and cook for 1 to 2 minutes per side until fully cooked through.

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