Roast Pork Tenderloin with Apricot-Orange Glaze

Published April 20, 2007.

Serves 4

If the glaze begins to dry up or burn in the oven, stir about 1/4 cup warm water into the baking dish. Pork tenderloins are often sold two to a package. Unlike pork chops or pork loin roasts, pork tenderloins do not need to be brined to enhance their flavor and texture. This recipe was published in our cookbook The Best Light Recipe.


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