Asian Spiced Pork Tenderloins with Apricot Sauce
by Chef Jack McDavid of Jack’s Firehouse in Philadelphia, Pa
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TOTAL PREP TIME
30 minutes
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DIFFICULTY
Medium
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Ingredients
- 2 pork tenderloin 12-ounce each
- 2/3 cup apricot preserves
- 1/4 cup seasoned rice vinegar
- 1/4 teaspoon soy sauce
- 1 tablespoon brown sugar packed
- 1 1/2 teaspoons salt
- 1 teaspoon Chinese five-spice
- 3/4 teaspoon pepper
Nutrition Facts
- Calories: 240 calories
- Protein: 23 grams
- Fat: 4 grams
- Sodium: 850 milligrams
- Cholesterol: 65 milligrams
- Saturated Fat: 1 grams
- Carbohydrates: 28 grams
- Fiber: 0 grams
Cooking Directions
Combine apricot preserves, vinegar and soy sauce in small saucepan. Bring to boil; remove from heat. Cool to room temperature. Makes about 3/4 cup. 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 20 minutes or until internal temperature reaches 145 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.
