CHEF JEFF — ONE BYTE AT A TIME: Apricot Tenderloin

Versatile pork can make for a quick weekday meal.

Apricot Tenderloin

1 pound pork tenderloin

½ teaspoon each: salt, cracked pepper

¼ cup apricot preserves

1 tablespoon white wine vinegar or lemon juice

1 small clove garlic, pressed

2 teaspoons Dijon mustard

2 tablespoons olive oil

¼ cup each: water, chopped dried apricots, chopped prunes

Pat tenderloin dry; rub with salt, pepper. Combine preserves, vinegar, garlic, mustard in small bowl. Brush some of mixture over meat; reserve extra mixture. Heat oil in skillet over medium-high heat. Brown tenderloin on all sides. Add water, chopped fruit, any remaining apricot mixture. Cover; reduce heat. Cook until thickest part of meat is pink. Remove cover; raise heat slightly. Cook until pan juices reduce slightly, about 5 minutes. Thinly slice pork; top with fruit mixture.

Yield: Serves 4.

Approximate nutritional analysis per serving: 307 calories, 12 grams fat 75 milligrams cholesterol, 26 grams carbohydrates, 25 grams protein, 377 milligrams sodium, 1 gram fiber.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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