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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: 2 tb Olive oil
2 x Pork tenderloins
1/2 c Grainy brown mustard
1/3 c Apricot jam
1/4 c Port
1. Heat broiler. Combine garlic, rosemary, salt, pepper and olive oil in small bowl, mix well. Rub tenderloins with mixture.
2. Place tenderloin on baking sheet. Broil, turning once, until center is slightly pink, 15 to 18 minutes. Remove, allow to rest 5 minutes. 3. Heat mustard, jam and port in small saucepan over medium heat, stirring frequently, until jam has melted and ingredients are well combined. 4. Cut tenderloin into slices about 1-inch thick, drizzle lightly with sauce and serve, passing remaining sauce.
Nutrition information per serving: Calories 390, Fat 12 g, Cholesterol 120 mg, Sodium 2,100 mg, Carbohydrates 30 g, Protein 40 g
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