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Apricot Pork Tenderloin with Cranberry Black-Pepper Sauce
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Here, cranberries add a light, tonic note in a wintry preparation of roasted pork tenderloin.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pork tenderloin (1 to 1 1/4 pounds)
- 16 shallots, peeled and halved lengthwise, keeping root intact, plus 1/3 cup coarsely chopped shallots, for sauce (about 2)
- 1 jar (10 ounces) all-fruit apricot jam
- 1/2 cup low-sodium canned chicken broth
- 1/2 teaspoon coarse salt
- 1 cup fresh or frozen (thawed) cranberries
- 1 1/2 tablespoons red-wine vinegar
- 1/2 teaspoon freshly ground pepper
- 1 teaspoon chopped fresh thyme, plus sprigs (optional), for garnish
Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 256 % Daily Value *
- Total Fat: 4 g 5.79%
- Saturated Fat: 1 g 2.78%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 255 mg 10.62%
- Calcium: 20 mg 2.04%
- Potassium: 187 mg 5.33%
- Magnesium: 0 mg 0%
- Iron: 1 mg 3.79%
- Zinc: 0 mg 0%
- Total Carbohydrate: 56 g %
- Dietary Fiber: 2 g 9.1%
- Sugar: 47 g
- Protein: 2 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 0.57%
- Vitamin C 11.75%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat1
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs3
- Exchange - Starch0
- Exchange - Vegetables1
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
