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Apricot Chile Glazed Pork Tenderloin

603 Apricot Chile Glazed Pork Tenderloin
The hot and sweet apricot glaze is something you won't want to miss!
skill level
Easy
time
1-30min
servings
4
cost
$
Contributed by :
The hot and sweet apricot glaze is something you won't want to miss!
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ingredients
  • 1/2 cup Apricot Preserves
  • 1/4 cup Red Wine Vinegar
  • 1 teaspoon Crushed Red Chile Flakes
  • 1 bunch Rosemary (tied)
  • Pork Tenderloin (trimmed)
  • Salt and Freshly Ground Pepper
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Preheat grill or grill-pan to medium-high heat.
  • 2
    1/2 cup Apricot Preserves
    1/4 cup Red Wine Vinegar
    1 teaspoon Crushed Red Chile Flakes
    Combine the Apricot Preserves, Red Wine Vinegar, and Chile Flakes in a small saucepot, heating over medium-low and stirring together until completely combined.
  • 3
    Pork Tenderloin (trimmed)
    Salt and Freshly Ground Pepper
    1 bunch Rosemary (tied)
    Apricot Glaze
    Season the Pork all over with Salt and Freshly Ground Pepper. Grill the Pork for 7-8 minutes per side. As it cooks, brush the Tenderloin with the Apricot glaze using the bundled Rosemary. When Pork registers 145°F at the thickest part with a meat thermometer, remove from grill.
  • 4
    Rest 10 minutes before slicing and serving.
 
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