Ingredients for Apricot Glazed Pork With Baked Onions
- 1 1/2 pounds pork tenderloin
- 2 tablespoons Dijon mustard
- 1 tablespoon orange juice concentrate
- 1 tablespoon dark brown sugar
- 1 tablespoon orange zest
- 1 teaspoon grated gingerroot
- Garlic Powder
- 2 medium yellow onions
- 1/4 cup low sodium soy sauce
- 1/2 teaspoon fresh ground black pepper
- 1/2 cup apricot jam
- 1 teaspoon minced garlic
- 1 tablespoon olive oil
- 1/4 cup water
- wild rice (for serving)
- marinated dried apricot bits (for serving)
- apricot brandy (optional, for serving)
- low-calorie cooking spray (as needed)
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How to Make Apricot Glazed Pork With Baked Onions
- Preheat oven to 325°F (160°C).
- Unfold the pork tenderloin and brush the center with Dijon mustard and orange juice concentrate.
- Sprinkle brown sugar, orange zest, grated ginger, and minced garlic over the mustard mixture.
- Refold the pork and secure with butcher's twine or toothpicks.
- Place the pork in a one-gallon freezer bag, seal tightly, removing as much air as possible.
- Marinate in the refrigerator overnight or for at least two hours.
- Wrap each onion half individually in aluminum foil, leaving the top open. Spoon 1/2 teaspoon of soy sauce onto each half and top with black pepper.
- Coat a cooking rack with low-calorie cooking spray and place the marinated pork on the rack. Sprinkle with black pepper.
- Arrange the foil-wrapped onions around the pork on a baking sheet.
- Bake for 30 minutes.
- Meanwhile, chop the remaining yellow onions finely. Add them to a frying pan with olive oil and water. Bring to high heat, then reduce heat to low and cook for approximately 20 minutes, stirring occasionally, until caramelized.
- Combine the apricot jam with the caramelized onions.
- Remove the pork from the oven. Spoon the jam/onion mixture over the top of the pork.
- Continue baking for 20-25 minutes, basting at least once during this time.
- Remove the pork from the oven and let it stand for 6-8 minutes before slicing.
- Spoon remaining soy sauce over the baked onions.
- **Plating:** Place the sliced tenderloin in the middle of a platter. Ring it with the baked onion halves. Outline with wild rice, scattering marinated dried apricot bits amongst the rice. Drizzle with apricot brandy (optional).
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
74g
Fat
7g
Carbs
10g
