Dinner

Rosemary-Apricot Pork Tenderloin is for Dinner.

Rosemary-Apricot Pork Tenderloin takes 20 minutes to prepare.

Rosemary-Apricot Pork Tenderloin takes 24 minutes to cook.

Rosemary-Apricot Pork Tenderloin makes 4 servings.

The ingredients for Rosemary-Apricot Pork Tenderloin are:

* Pork Tenderloin, 1 lb.
* Dijon Mustard, 1 Tbsp.
* Apricot preserves, sugar-free, 1 tbsp
* Rosemary, 1 tbsp
* Apricots, dried, 1/3 cup, chopped

Here is how you make Rosemary-Apricot Pork Tenderloin:

Preheat oven to 450. Coat baking pan with nonstick spray. Combine mustard and fruit spread in small bowl. Make lengthwise cut in tenderloin about 3/4 of the way through; open the two sides like a book. Spread half mustard mix over one cut side of pork; top with apricots and sprinkle with half of rosemary. Tie roast closed every couple of inches with cooking string and place seam side down on the baking sheet. Spread remaining mustard mix over outside of pork and sprinkle with half of remaining rosemary. Bake in center of oven for 24 min. Just before serving, remove string and cut roast diagonally across grain into 1/2-inch slices. Sprinkle with remaining rosemary.Number of Servings: 4Recipe submitted by SparkPeople user PAULINLIM.

The nutritional information for Rosemary-Apricot Pork Tenderloin is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 229.4

• Total Fat: 7.0 g
• Cholesterol: 89.5 mg
• Sodium: 99.9 mg
• Total Carbs: 9.0 g
• Dietary Fiber: 1.0 g
• Protein: 32.0 g