Pork Tenderloin with Apricots
- 1 c. water
- 1/4 c. dried apricots
- 1 1/2 lb. medium red potatoes
- 1 pork tenderloin
- salt
- Pepper
- 1 tbsp. olive oil
- 1 medium shallot
- 1/4 c. apricot preserves
- 1 tbsp. grainy Dijon mustard
- 1 package microwave-in-bag spinach
- 1 tbsp. margarine or butter
- 1/2 c. low-fat 1% milk
- In 2-cup glass measuring cup, combine water and apricots; microwave on High 2 minutes.
- Remove from microwave and let stand to allow apricots to plump.
- Place potatoes in large microwave-safe bowl (do not pierce potatoes or add liquid); cover with vented plastic wrap and microwave on High 14 minutes or until potatoes are fork-tender.
- Meanwhile, cut pork tenderloin into 1 1/4-inch-thick rounds; press each with heel of hand to flatten slightly.
- Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper.
- In 12-inch skillet, heat oil on medium-high until hot but not smoking.
- Add pork in single layer; cook 4 minutes.
- Turn pork over, moving to edge of skillet.
- Reduce heat to medium.
- Add shallots to center of skillet; cook 2 to 4 minutes longer or until pork is barely pink in the center, stirring shallots occasionally.
- Transfer pork to plate; cover and keep warm.
- Add apricots with water to skillet with shallots; heat to boiling.
- Boil 1 minute.
- Stir in apricot preserves and mustard and cook 2 to 3 minutes or until sauce is slightly syrupy.
- Turn off heat.
- Remove potatoes from microwave.
- Place spinach in microwave and cook as label directs.
- Uncover potatoes and mash lightly with potato masher; stir in margarine and 1/2 cup milk and mash until slightly chunky.
- Stir in additional milk to reach desired consistency, if necessary.
- Arrange pork and spinach on platter; top pork with apricot sauce and serve with potatoes.
water, apricots, red potatoes, pork tenderloin, salt, pepper, olive oil, shallot, apricot preserves, mustard, microwave, margarine, lowfat
Taken from www.delish.com/recipefinder/pork-tenderloin-apricots-recipe-ghk0510 (may not work)