Apricot-Mustard Pork Tenderloin with Spinach Salad

An easy apricot-mustard sauce both seasons the pork and dresses the salad.

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Prep Time:
30 mins
Additional Time:
10 mins
Total Time:
40 mins
Servings:
4
Yield:
4 servings

Ingredients

  • ½ cup cider vinegar plus 2 Tbsp., divided

  • ½ cup water

  • ½ teaspoon salt plus 1/8 tsp., divided

  • ½ cup thinly sliced red onion

  • 2 cups boiling water

  • 3 tablespoons apricot preserves

  • 3 tablespoons whole-grain mustard

  • 2 tablespoons olive oil, divided

  • 1 (1 1/4 pound) pork tenderloin, trimmed

  • teaspoon ground pepper

  • 1 clove garlic, minced

  • 4 cups baby spinach

  • 1 cup cherry tomatoes, halved

Directions

  1. Preheat oven to 425 degrees F.

  2. Combine 1/2 cup vinegar, 1/2 cup water, and 1/2 tsp. salt in a medium heatproof glass bowl or mason jar. Stir until the salt dissolves. Place onion in a colander set over the sink. Pour boiling water over the onions to wilt them slightly. Add the onions to the vinegar mixture, pressing to submerge them. Cover with a lid or plastic wrap and set aside.

  3. Combine apricot preserves and mustard in a small bowl. Place 1 Tbsp. of the mixture in a large bowl for the dressing.

  4. Heat 1 Tbsp. oil in a large ovenproof skillet over medium-high heat. Season pork with the remaining 1/8 tsp. salt and pepper and add to the pan. Cook until browned on all sides, 5 to 7 minutes. Carefully spread 1 Tbsp. of the apricot mixture over the pork. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the thickest part of the pork registers 145 degrees F, 13 to 15 minutes. Transfer to a cutting board and let rest for 5 minutes.

  5. Place the pan (careful, the handle will be hot) over medium heat. Add 1 Tbsp. vinegar; cook for 2 minutes, stirring and scraping up any browned bits. Remove from heat; add the remaining apricot mixture and stir to combine. Thin with a little water, if the sauce is too thick.

  6. Add garlic and the remaining 1 Tbsp. each vinegar and oil to the reserved apricot mixture in the large bowl; whisk until smooth. Add spinach and tomatoes; toss to coat. Divide the salad among 4 plates. Drain the pickled onions and distribute over the salads.

  7. Slice the pork and arrange atop or beside the salads. Drizzle the pork with the pan sauce.

Tips

To make ahead: Refrigerate pickled onions (Step 2) for up to 1 day.

Nutrition Facts (per serving)

280 Calories
10g Fat
15g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 280
% Daily Value *
Total Carbohydrate 15g 5%
Dietary Fiber 2g 7%
Total Sugars 11g
Protein 32g 64%
Total Fat 10g 13%
Saturated Fat 2g 10%
Cholesterol 92mg 31%
Sodium 381mg 17%
Potassium 693mg 15%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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