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Asian Spiced Pork Tenderloins with Apricot Sauce |
2 12-ounce PrairieFresh® or High Plains FarmsTM pork tenderloins
Easy Apricot Sauce (see recipe, below)
Asian Rub:
1 tablespoon packed dark brown sugar
1 1/2 teaspoon salt
1 teaspoon Chinese five spice
3/4 teaspoon freshly ground black pepper
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Easy Apricot Sauce:
Combine 2/3 cup apricot preserves, 1/4 cup seasoned rice venegar and 1/4 teaspoon soy sauce in small saucepan. Bring to boil; remove from heat. Cool to room temperature. Makes about 3/4 cup.
Prepare Easy Apricot Sauce. Set aside to cool to room temperature.
Combine brown sugar, salt, Chinese five spice and pepper in small bowl. Sprinkle and rub mixture evenly on surfaces of pork tenderloins.
Prepare a medium-hot fire in grill. Grill tenderloins, uncovered, over direct heat for 15-20 minutes or until internal temperature reaches 160 degrees F., turning tenderloins over halfway through cooking. Transfer pork to cutting board. Loosely cover with foil. Let rest for 5 minutes.
To serve, cut pork tenderloins into 1/2-inch-thick slices and serve with sauce.
Serves 6.
By Chef Jack McDavid of Jack's Firehouse in Philadelphia, PA. |
Serves 6 |
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Calories |
240 calories |
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Protein |
23 grams |
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Fat |
4 grams |
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Sodium |
850 milligrams |
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Cholesterol |
65 milligrams |
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Saturated Fat |
1 grams |
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Carbohydrates |
28 grams |
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Fiber |
0 grams |
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Current Rating: |
Level of Difficulty: Easy |
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