Ingredients
- 1/4 cup apricot preserves
- 1 tablespoon grated fresh ginger
- 1 pound lean pork tenderloin, trimmed of all visible fat
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 1/4 cup apricot preserves
- 1 tablespoon grated fresh ginger
- 1 pound lean pork tenderloin, trimmed of all visible fat
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 1 teaspoon extra virgin olive oil
- 1 teaspoon package (10 ounces) frozen cut okra
- 1/2 teaspoon medium onion, chopped
- 1 teaspoon dried oregano
- 1 cup fresh or frozen corn kernels
- 2 teaspoon cider vinegar
- 1 teaspoon sugar
- 3 tablespoon thinly sliced fresh basil
- 1/4 teaspoon salt flavor up
Preparation
Baking Directions:
Heat broiler or grill to medium-high.
To prepare the pork:Combine preserves and ginger in small bowl.
Sprinkle meat with pepper and salt.
Broil or grill pork 10 minutes, turn, and cook 10 minutes longer.
Brush meat with half of the preserve mixture and continue cooking 2 minutes.
Turn and brush with remaining mixture.
Cook another 2 minutes, or until a thermometer inserted into the thickest portion registers 155 degrees F.
Turn pork and broil or grill 30 seconds to set glaze.
Transfer to cutting board, cover loosely with foil, and let stand 10 minutes.
Cut into 16 slices.
To make the succotash: Heat oil in large nonstick frying pan over medium-high heat while pork cooks.
Add okra, onion, and oregano and cook, stirring occasionally, until onion starts to brown and okra stops giving off liquid, 6 to 7 minutes.
Stir in corn and cook until starting to brown slightly, about 3 minutes.
Add vinegar and sugar and cook 1 minute.
Remove from heat and stir in basil and salt.
Serve with sliced pork.
Nutrition (per serving): 251 calories, 25 g protein, 29 g carbohydrates, 3 g fiber, 5 g fat, 1 g saturated fat, 279 mg sodium
