Roasted Pork Tenderloin with Avocado and Apricot Sauce
Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Avocado | 1 medium (150g) | 240 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Apricot | 1 medium (35g) | 17 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Fruit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 boneless pork tenderloin (about 3/4 lb)
- Garlic powder and white pepper
- 2 Tbsp apricot spreadable fruit or jam
- 1 Cup plus 2 tablespoons apricot nectar
- 3 green onions, sliced diagonally
- ½ Tbsp margarine
- 1/3 Cups dry wine
- ¼ tsp each paprika and ground ginger
- 1 Tbsp cornstarch
- 1 can (about 8 oz.) unpeeled apricot halves, drained (liquid reserved) and cut in half
- 1 each California Avocado, seeded, peeled and thickly sliced
- 1 Cup rice
- =
Directions
Lightly sprinkle pork with garlic powder and pepper.
Place on rack in aluminum foil-lined shallow baking pan.
To make glaze, combine apricot spread with 2 tbsp. apricot nectar.
Brush all sides of pork with some of the glaze.
Roast at 425 degrees F. for 30 to 35 minutes, or until internal temperature reaches 160 degrees F. on meat thermometer.
Brush with remaining glaze several times during cooking. Let stand while preparing sauce.
In non-stick skillet, saute green onions in margarine for 1 minute.
Add remaining 1 cup apricot nectar, wine, paprika and ginger, heat.
Combine cornstarch with drained apricot liquid (about 1/3 cup). Stir into skillet mixture.
Cook, stirring until sauce thickens.
Add avocado and apricot quarters; heat briefly.
To serve, thinly slice pork and arrange on rice. Serve sauce over pork and rice.