posted by Sue Freeman 08-17-98 9:40 AM
Apricot-Glazed Pork Tenderloin
SOURCE: Cooking Light YEAR: 1997 ISSUE: March PAGE: 146
4 Servings:
1 (1-pound) pork tenderloin
1/4 cup all-purpose flour
4 teaspoons vegetable oil, divided
1/4 cup minced shallots
2 teaspoons grated peeled fresh ginger
3/4 cup apricot nectar
1/4 cup dry sherry
1 (3-inch) cinnamon stick
2 tablespoons low-sodium soy sauce
2 teaspoons cornstarch
3/4 cup low-salt chicken broth
1/2 teaspoon lemon juice
1/2 teaspoon dark sesame oil
1/4 teaspoon salt
1/8 teaspoon pepper
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 1-1/2 teaspoons vegetable oil; swirl to coat bottom of pan. Add half of pork to skillet; cook 2 minutes on each side or until done. Remove from skillet; set aside. Repeat procedure with remaining pork and 1-1/2 teaspoons vegetable oil. Let skillet cool slightly.
Heat skillet over medium heat. Add 1 teaspoon vegetable oil to skillet, swirling to coat. Add shallots and ginger; saute 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 cornstarch mixture 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 minutes or until thoroughly heated. Stir in remaining ingredients. Discard cinnamon stick.
Yield: 4 servings (serving size: 3 ounces pork and 1/4 cup sauce).