Asian Spiced Pork Tenderloins with Apricot Sauce
Perfect for on-the-deck dining, Chef Jack McDavid suggests serving slices of his Asian-inspired pork tenderloin on a bed of fresh baby spinach, sliced mushrooms and grilled peaches. Then drizzle with Easy Apricot Sauce. Add a glass of iced tea and you couldn’t ask for a more summery meal.
- 2/3 cup apricot preserves
- 1/4 seasoned rice vinegar
- 1/4 teaspoon soy sauce
- 1 tablespoon packed dark brown sugar
- 1 1/2 teaspoon salt
- 1 teaspoon Chinese five spice
- 3/4 teaspoon freshly ground pepper
- Combine apricot preserves, seasoned rice vinegar and soy sauce in small saucepan.
- Bring to boil and remove from heat.
- Cool to room temperature.
- Makes about 3/4 cup.
- Set aside to cool to room temperature.
- Combine brown sugar, salt, Chinese five spice and pepper in small bowl.
- Sprinkle and rub mixture evenly on surfaces of pork tenderloins.
- Prepare a medium-hot fire in grill.
- Grill tenderloins, uncovered, over direct heat for 15-20 minutes or until internal temperature reaches 160 degrees F., turning tenderloins over halfway through cooking.
- Transfer pork to cutting board. Loosely cover with foil. Let rest for 5 minutes.
- To serve, cut pork tenderloins into 1/2-inch-thick slices and serve with sauce.