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Sunday, January 16, 2011

Grilled & Glazed Pork Tenderloin with Apricots.

Grilled & Glazed Pork Tenderloin with Apricots.

Recipe from the Denver Post

Serves 4.

1/2   teaspoon pepper
1/2 teaspoon ground nutmeg, divided
1/4       teaspoon salt
1      pound pork tenderloin, all visible fat and silver skin removed
1/4   cup apricot all-fruit spread
3      tablespoons orange juice
1      tablespoon olive oil
1      tablespoon honey
1      tablespoon minced fresh ginger
3      to 5 drops hot pepper sauce
4      to 6 ripe but firm apricots, halved and pitted

Preheat grill to medium-high on direct heat or allow coals to burn down to white ash.
Combine pepper, 1/4 teaspoon nutmeg and salt. Sprinkle seasoning mixture evenly over pork; set aside.
Combine all-fruit spread, orange juice, olive oil, honey, ginger, hot pepper sauce and remaining 1/4 teaspoon nutmeg; stir to blend well.
Measure 3 tablespoons of juice mixture into a microwave-safe liquid measuring cup; set aside.
Place apricot halves in a resealable bag.
Drizzle with 3 tablespoons of the remaining juice mixture.
Seal bag and toss gently to cover apricots evenly; set aside.
Grill pork until meat thermometer registers 155 degrees, turning to brown them evenly, for about 18 to 21 minutes.
During the last 5 to 10 minutes of grilling, brush generously and frequently with remaining juice mixture, covering all sides of the pork evenly.
Just before pork is done, drain the apricots.
Place the apricot halves on the outside edge of the grill, cut-side down.
Grill 2 to 4 minutes or until grill marks are evident and fruit is hot, but not overcooked.
Allow pork to stand, covered, 5 minutes until meat thermometer climbs to 160 degrees.
Heat reserved juice mixture in microwave oven about 30 seconds or until hot.
Cut pork, crosswise into slices about 1/2-inch thick.
Cut apricots into wedges.
Arrange apricot wedges over and around pork.
Drizzle with reserved, heated juice mixture.

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