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Apricot Glazed Pork with Vegetables


Apricot Glazed Pork with Vegetables

8 ounces baby carrots

8 ounces fingerling potatoes, unpeeled and cut in half lengthwise

8 green onions, cut into 1 1/2-inch pieces

1/2 teaspoon salt, divided

1/2 teaspoon pepper, divided

2 teaspoons olive oil

2 tablespoons apricot preserves

2 tablespoons Dijon mustard

1 1-pound pork tenderloin

Non-stick cooking spray

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Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
(218) 855-5889