Apricot-Mustard Pork Tenderloin with Spinach Salad

Apricot-Mustard Pork Tenderloin with Spinach Salad

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A straightforward apricot-mustard sauce both seasons the pork and dresses the salad.

As much as this level on August 8, 2020


  • ½ cup cider vinegar plus 2 Tbsp., divided

  • ½ cup water

  • ½ teaspoon salt plus 1/8 tsp., divided

  • ½ cup thinly sliced red onion

  • 2 cups boiling water

  • 3 tablespoons apricot preserves

  • 3 tablespoons complete-grain mustard

  • 2 tablespoons olive oil, divided

  • 1 (1 1/4 pound) pork tenderloin, trimmed

  • teaspoon ground pepper

  • 1 clove garlic, minced

  • 4 cups child spinach

  • 1 cup cherry tomatoes, halved


  1. Preheat oven to 425 levels F.

  2. Combine 1/2 cup vinegar, 1/2 cup water, and 1/2 tsp. salt in a medium heatproof glass bowl or mason jar. Lumber till the salt dissolves. Area onion in a colander space over the sink. Pour boiling water over the onions to wilt them moderately. Add the onions to the vinegar mixture, pressing to submerge them. Conceal with a lid or plastic wrap and space aside.

  3. Combine apricot preserves and mustard in a puny bowl. Area 1 Tbsp. of the combination in a remarkable bowl for the dressing.

  4. Warmth 1 Tbsp. oil in a remarkable ovenproof skillet over medium-excessive heat. Season pork with the final 1/8 tsp. salt and pepper and add to the pan. Cook dinner till browned on both aspects, 5 to 7 minutes. Fastidiously unfold 1 Tbsp. of the apricot mixture over the pork. Switch the pan to the oven and roast till an instantaneous-learn thermometer inserted within the thickest a part of the pork registers 145 levels F, 13 to fifteen minutes. Switch to a lowering board and let relaxation for five minutes.

  5. Area the pan (cautious, the style out will likely be hot) over medium heat. Add 1 Tbsp. vinegar; prepare dinner for 2 minutes, stirring and scraping up any browned bits. Remove from heat; add the final apricot mixture and gallop to combine. Thin with moderately of water, if the sauce is simply too thick.

  6. Add garlic and the final 1 Tbsp. every vinegar and oil to the reserved apricot mixture within the remarkable bowl; trudge till peaceful. Add spinach and tomatoes; toss to coat. Divide the salad amongst 4 plates. Drain the pickled onions and distribute over the salads.

  7. Slash the pork and prepare atop or beside the salads. Drizzle the pork with the pan sauce.


To manufacture ahead: Refrigerate pickled onions (Step 2) for as much as 1 day.

Vitamin Facts (per serving)

280 Calories
10g Elephantine
15g Carbs
32g Protein
Vitamin Facts
Servings Per Recipe
Serving Size
4 oz. cooked pork + about 1 Tbsp. sauce + 1 cup salad + 3 Tbsp. pickled onions
% Daily Price *
Total Carbohydrate


Dietary Fiber


Total Sugars


Total Elephantine


Saturated Elephantine


Ldl cholesterol






Vitamin records is calculated by a registered dietitian the usage of an ingredient database but needs to be thought to be an estimate.

* Daily Values (DVs) are the suggested amounts of vitamins to relish each day. Percent Daily Price (%DV) found on nutrition labels tells you the plot in which remarkable a serving of a particular meals or recipe contributes to every of these total suggested amounts. Per the Meals and Drug Administration (FDA), the day-to-day fee is in conserving with a primitive 2,000 calorie weight loss program. Reckoning to your calorie wants or within the occasion you are going to want a successfully being situation, you are going to need roughly of particular vitamins. (As an illustration, it’s suggested that folks following a heart-wholesome weight loss program expend less sodium on a day-to-day foundation in comparison to those following a primitive weight loss program.)

(-) Knowledge is no longer currently accessible for this nutrient. Whenever you occur to are following a varied weight loss program for scientific causes, manufacture clear to search the advice of with your main care provider or a registered dietitian to better realize your inner most nutrition wants.

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