Apricot Glazed Pork - 4 servings
Preparation: 5 min. Cooking: 15 min. Total: 20 min.
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1-1/2 lbs boneless pork tenderloin chops, cut into 1.25 in. slices
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1-1/2 Tbsp unsalted butter
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1/2 cup apricot preserves
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2 scallions, sliced
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1/4 tsp dry mustard
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1 Tbsp cider vinegar
Place pork tenderloin between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten to .5 in.. Melt butter in a heavy nonstick skillet over medium high heat. Sauté pork 2-3 minutes per side until browned and tender. Transfer pork to a platter and set aside. Add remaining ingredients to skillet. Reduce heat to medium low. Cover and simmer 4 minutes. Return pork to skillet. Cook uncovered, turning pork slices until glazed. Serve hot.
| Calories |
Fat |
Carbs |
Protein |
Fiber |
Sugar |
Cholesterol |
Sodium |
| 470 Cal |
16 g |
26 g |
53 g |
0.35 g |
18 g |
170 mg |
110 mg |
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Nutrients
| Calories |
470 Cal |
|
| Fat |
16 g |
|
| Carbs |
26 g |
|
| Protein |
53 g |
|
| Fiber |
0.35 g |
|
| Sugar |
18 g |
|
|
Fats
| Fat |
16 g |
|
| Fat, Sat. |
6.5 g |
|
| Fat, Mono. |
6.1 g |
|
| Fat, Poly. |
1.1 g |
|
| Cholesterol |
170 mg |
|
|
Vitamins
| Choline |
180 mg |
33% |
| Niacin |
8.2 mg |
51% |
| Panto. Acid |
1.6 mg |
31% |
| Riboflavin |
0.7 mg |
54% |
| Thiamin |
1.8 mg |
150% |
| Vitamin A |
300 IU |
10% |
| Vitamin B6 |
0.93 mg |
58% |
| Vitamin B12 |
1.4 mcg |
60% |
| Vitamin C |
5.6 mg |
6.2% |
| Vitamin D |
0 IU |
0% |
| Vitamin E |
0.67 mg |
4.4% |
| Vitamin K |
16 mcg |
13% |
|
Minerals
| Calcium |
47 mg |
4.7% |
| Copper |
0.14 mg |
15% |
| Fluoride |
0.15 mcg |
3.7% |
| Iron |
2.4 mg |
31% |
| Magnesium |
50 mg |
12% |
| Manganese |
0.059 mg |
0.83% |
| Phosphorus |
430 mg |
61% |
| Potassium |
700 mg |
15% |
| Selenium |
89 mcg |
160% |
| Sodium |
110 mg |
7.5% |
| Zinc |
4.6 mg |
42% |
|
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