Pork Tenderloin with Apricot Teriyaki Glaze - KMOV.com

Pork Tenderloin with Apricot Teriyaki Glaze

Pork Tenderloin with Apricot Teriyaki Glaze
2/3 c. apricot  jam or preserves
¼ c. teriyaki sauce
3 T. Dijon style mustard
1 tsp. ground ginger
1  lb.  pork tenderloin
salt & pepper
garlic powder
2 T. canola oil
1 c. fresh mushrooms, sliced
¼ c. onions, sliced
1 c. snow peas
1 c. carrots, coarsely shredded or sliced thin
½ lb. angel hair pasta
Mix jam, teriyaki, mustard & ginger together in small pan & warm on stove. Season pork to taste with salt, pepper and garlic powder  &  brush  with 2 T. of glaze on pork. Keep reserved sauce warm. Bake in preheated 400 degree oven for 25 minutes, remove from oven and cover loosely with foil and let stand 5 - 10 minutes. While pork is roasting cook pasta and drain, set aside. In a sauté pan heat oil, add vegetables and stir fry just until crisp tender. Toss vegetables with pasta and the reserved sauce.  Slice and serve pork over pasta mixture.
Apples & Pears a la Bourguignonne
1 c. sugar
½ c. water
4 apple, peeled, seeded & cut in quarters
4 pears, seeded & cut in quarters
½ c. burgundy
½ tsp. ground cinnamon
pinch of ground cloves
1 cinnamon stick
Vanilla ice cream or whipped cream
Put sugar in pan with water & cook until syrupy. Add apples, pears, wine & spices. Simmer until tender, about 7 - 8 minutes. Serve warm with ice cream or chilled with whipped cream.

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