The other night I tried a new recipe from Cooking Light… it was really yummy! Apricot is one of my favorite fruits, so I was excited to try something that used it! From start to finish the whole thing took about 35 minutes… nice and quick for a weeknight meal! Enjoy!

Ingredients

1/2 cup apricot preserves

1 tablespoon white wine vinegar

3/4 teaspoon kosher salt

1/4 teaspoon crushed red pepper

2 cloves garlic, finely chopped

1 one pound pork tenderloin

1/4 teaspoon fresh ground black pepper

2 teaspoons olive oil

Directions

Preheat oven to 425 degrees.

Combine preserves, vinegar, 1/4 teaspoon salt, red pepper, and garlic in a small saucepan; bring to a simmer. Cook 3 minutes or until slightly thickened.

Sprinkle pork with remaining salt and black pepper. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Add prok to pan; cook 4 minutes or until browned. Turn pork over.

Place pan in oven. Bake at 425 degrees for 10 minutes or until thermometer registers 150 degrees. Remove pork from pan; let stand 10 minutes. Cut pork into thin slices and serve with apricot mixture.