Ingredients
- 1 lb pork tenderloin
- 1/4 c. all-purpose flour
- 4 tsp vegetable oil divided
- 1/4 c. shallots chopped
- 2 Tbsp. fresh ginger peeled and grated
- 3/4 c. apricot nectar
- 1/4 c. dry sherry
- 1 stk cinnamon 3 inches
- 2 Tbsp. low-sodium soy sauce
- 2 tsp cornstarch
- 3/4 c. low-salt chicken broth
- 1/2 tsp lemon juice
- 1/2 tsp dark sesame oil
- 1/4 tsp salt
- 1/8 tsp pepper
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Apricot Glazed Pork Tenderloin
Servings: 4
Directions
- Trim fat from pork; cut crosswise into 1/4-inch-thick slices. Combine pork and flour in a large zip-top plastic bag. Seal and shake to coat; set aside.
- Heat a 10-inch cast iron skillet over medium=high heat; add in 1 1/2 tsp vegetable oil; swirl to coat bottom of pan. Add in half of pork to skillet; cook 2 min on each side or possibly till done. Remove from skillet; set aside.
- Repeat procedure with remaining pork and 1 1/2 vegetable oil. Let skillet cold slightly.
- Heat skillet over medium heat. Add in 1 tsp vegetable oil to skillet, swirling to coat. Add in shallots and ginger; saute/fry 30 seconds. Stir in apricot nectar, sherry and cinnamon stick, scraping skillet to loosen browned bits. Combine soy sauce and cornstarch in a small bowl; stir well.
- add in cornstarch mix to skillet. Stir in broth and lemon juice. Bring to a boil; cook 1 minute, stirring constantly. Return pork to skillet; reduce heat and simmer 3 min or possibly till thoroughly heated. Stir in remaining ingredients. Throw away cinnamon stick.
- NOTES :
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