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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

Heat oven to 400 degrees. Spray a rimmed baking sheet with non-stick cooking spray. In a large bowl, combine the carrots, potatoes and green onions. Toss with the olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper.

In a small bowl combine the preserves and the mustard.

Sprinkle the pork with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Then spread the apricot preserves over the pork. Place the pork on the baking sheet and arrange the vegetables around the pork.

Bake for 15 minutes, remove from oven and turn the vegetables. Bake an additional 15 to 20 minutes until the internal temperature of the pork reaches 145 degrees. Remove from oven and cover the pork and vegetables loosely with foil. Let stand for 10 minutes.

If the vegetables are not quite tender, remove the pork from the pan and place on a plate, then cover with foil. Return the vegetables to the oven and cook an additional 10 to 15 minutes until they are tender.

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.
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