WEEKDAYS 1e|12c|p

Apricot Chile Glazed Pork Tenderloin

Carla Hall
|
Servings: 4
|
easy
|
1 to 30 min

The hot and sweet apricot glaze is something you won't want to miss!


  • Ingredients
  • step-by-step directions
Ingredients
Apricot Chile Glazed Pork Tenderloin
  • 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 black pepper
Directions
  • Preheat grill or grill-pan to medium-high heat.
  • Combine the apricot preserves, red wine vinegar, and chile flakes in a small saucepot, heating over medium-low and stirring together until completely combined.
  • Season the pork all over with salt and 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.
  • Rest 10 minutes before slicing and serving.

Comments

rate this recipe
Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

Latest Recipes