Pork Tenderloin with Apricots Recipe

Name: Pork Tenderloin with Apricots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. water; 1/4 c. dried apricots; 1 1/2 lb. medium red potatoes; 1 pork tenderloin; salt; Pepper; 1 tbsp. olive oil; 1 medium shallot; 1/4 c. apricot preserves; 1 tbsp. grainy Dijon mustard; 1 package microwave-in-bag spinach; 1 tbsp. margarine or butter; 1/2 c. low-fat 1% milk

Servings: persons

1 c. water
1/4 c. dried apricots
1 1/2 lb. medium red potatoes
1 pork tenderloin
salt
Pepper
1 tbsp. olive oil
1 medium shallot
1/4 c. apricot preserves
1 tbsp. grainy Dijon mustard
1 package microwave-in-bag spinach
1 tbsp. margarine or butter
1/2 c. low-fat 1% milk

1
In 2-cup glass measuring cup, combine water and apricots; microwave on High 2 minutes.
2
Remove from microwave and let stand to allow apricots to plump.
3
Place potatoes in large microwave-safe bowl (do not pierce potatoes or add liquid); cover with vented plastic wrap and microwave on High 14 minutes or until potatoes are fork-tender.
4
Meanwhile, cut pork tenderloin into 1 1/4-inch-thick rounds; press each with heel of hand to flatten slightly.
5
Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper.
6
In 12-inch skillet, heat oil on medium-high until hot but not smoking.
7
Add pork in single layer; cook 4 minutes.
8
Turn pork over, moving to edge of skillet.
9
Reduce heat to medium.
10
Add shallots to center of skillet; cook 2 to 4 minutes longer or until pork is barely pink in the center, stirring shallots occasionally.
11
Transfer pork to plate; cover and keep warm.
12
Add apricots with water to skillet with shallots; heat to boiling.
13
Boil 1 minute.
14
Stir in apricot preserves and mustard and cook 2 to 3 minutes or until sauce is slightly syrupy.
15
Turn off heat.
16
Remove potatoes from microwave.
17
Place spinach in microwave and cook as label directs.
18
Uncover potatoes and mash lightly with potato masher; stir in margarine and 1/2 cup milk and mash until slightly chunky.
19
Stir in additional milk to reach desired consistency, if necessary.
20
Arrange pork and spinach on platter; top pork with apricot sauce and serve with potatoes.

282

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 c. water, 1/4 c. dried apricots, 1 1/2 lb. medium red potatoes, 1 pork tenderloin, and more.

Yes, Pork Tenderloin with Apricots falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Tenderloin with Apricots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions