Beef / Pork

Apricot-Glazed Pork Tenderloin with Succotash takes 20 minutes to prepare.

Apricot-Glazed Pork Tenderloin with Succotash takes 40 minutes to cook.

Apricot-Glazed Pork Tenderloin with Succotash makes 6 servings.

The ingredients for Apricot-Glazed Pork Tenderloin with Succotash are:

For Pork:
1/4 cup apricot preserves
1 Tbsp grated fresh ginger
1 lb.lean pork tenderloin, visible fat removed
1/4 tsp. black pepper
1/8 tsp. salt

For Succotash:
1 tsp. extra-virgin olive oil
1 10-oz. pkg. frozen sliced okra
1/2 medium onion, chopped
1 tsp. dried oregano
1 14.5-oz. can diced tomatoes
2 cups fresh or frozen corn kernels
2 tsp. apple cider vinegar
1 tsp. sugar
3 Tbsp. thinly sliced fresh basil
1/4 tsp. salt

Here is how you make Apricot-Glazed Pork Tenderloin with Succotash:

Heat broiler or grill to medium-high.Combine preserves and ginger in a small bowl and set aside. Season the pork. Broil or grill the pork for 10 minutes, turn over, and cook 10 minutes on the other side. Brush the meat with half of the preserves and broil another 2 minutes. Turn the meat over, apply the rest of the preserves and broil for 2 minutes. Check for an internal temp. of 155 degrees. Continue cooking if necessary. Remove meat to a cutting board and loosely tent it with foil. Allow it to set undisturbed for 10 minutes.While pork is cooking, start the succotash. Heat the oil in a large frying pan over medium-high heat. Add okra, onion, oregano, and diced tomatoes. Cook, stirring occasionally, until the okra stops giving off liquid, 6-7 minutes. Stir in the corn and cook until the mixture starts to brown slightly, about 3 minutes. Add vinegar and sugar and cook for 1 minutes. Remove from heat and stir in salt and basil. Serve with sliced pork.Serving Size: Serves 6Number of Servings: 6Recipe submitted by SparkPeople user DBEAU57.

The nutritional information for Apricot-Glazed Pork Tenderloin with Succotash is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 269.7

• Total Fat: 6.2 g
• Cholesterol: 71.0 mg
• Sodium: 285.5 mg
• Total Carbs: 28.8 g
• Dietary Fiber: 3.5 g
• Protein: 26.3 g