This dish from Robin Miller @ the Food Network is one of my few stand-by favorites that is a fairly frequent repeat. K really likes it, it’s his favorite pork tenderloin dish by far. I’ve made a few modifications from time-to-time out of necessity (using ground ginger, or sushi ginger because I couldn’t find pickled ginger at the store, for example), but I pretty much stick to this one as-is. I can’t think of anything to substitute or add that would make it any better. Can you?
I served this with garlic & herb roasted potatoes and steamed corn. Yum yum yum.
Apricot-Glazed Pork Tenderloin
Source: Robin Miller @ the Food Network
- 1 lb pork tenderloin
- salt & pepper
- 2 tsp sesame oil
- 1 1/4 cups apricot preserves
- 1/4 cup of tamari sauce (or soy sauce)
- 1 Tbs chopped pickled ginger
Cut the pork into 1/2 inch-thick rounds and season both sides with salt & pepper.
Heat the oil in a large skillet over medium-high heat. Add pork and sear each side, about 2 minutes.
Add the preserves, tamari sauce, and ginger and simmer about 5 minutes.