Roast Pork Tenderloin With Apricot-Miso Glaze
- Nonstick vegetable oil spray
- 5 tablespoons apricot preserves
- 1/4 cup red miso
- 1/4 cup champagne vinegar
- 2 teaspoons finely grated orange peel
- 1 large garlic clove, chopped
- 2 pork tenderloins (1 pound each)
- 1/2 cup low-salt chicken broth
- Preheat oven to 425u0b0. Coat large rimmed baking sheet with oil spray. Combine preserves, miso, vinegar, orange peel, and garlic in small pot over medium heat. Cook until thickened, 1 to 2 minutes. Reserve.
- Sprinkle pork with salt and pepper. Place on prepared baking sheet, tucking thin end under to ensure even cooking. Brush with 2 tablespoons apricot glaze; roast 12 to 15 minutes. Turn pork over with tongs and brush with 3 more tablespoons glaze. Continue to roast until instant-read thermometer inserted into center of pork registers 150u0b0, 8 to 10 minutes longer.
- Transfer pork to cutting board, tent with foil, and let rest 10 minutes. Meanwhile, add chicken broth to remaining apricot glaze. Bring to simmer and cook until reduced to 2/3 cup sauce, about 5 minutes. Season with salt and pepper.
- Slice pork crosswise into 1/2- to 3/4- inch-thick slices and arrange on platter. Spoon sauce over and serve.
vegetable oil spray, apricot preserves, red miso, champagne vinegar, garlic, pork, lowsalt chicken broth
Taken from www.epicurious.com/recipes/food/views/roast-pork-tenderloin-with-apricot-miso-glaze-362929 (may not work)