Apricot Glazed Pork Tenderloin = YUM!

JBUG99999

Tonight, we made the Apricot Glazed Pork Tenderloin recipe found in the Forum recipe section.

I varied a little from the recipe, but not much. I lightened the fat/calorie count to suit our needs, and I cut back the quantity of food and only made one small tenderloin. I marinated the tenderloin about 36 hours.

Here's the tenderloin when it first met the BGE:

(Yes, that is the apricot jam in the bowl behind the pork.)

Fresh off the BGE and plated with the apricot glaze:


And now, sliced into medallions and plated with mushroom cavatappi and veggies:


This was an awesome recipe! Easy and very tasty!

pattikake

looking good, great job. The food looks wonderful.


Patti

cookn biker

It looks wonderful!! Kudos to you both on that cook Julie!!

SmokinGuitarPlayer

Beautiful!

Sundown

Now that looks tasty. We used to do the apricot jam glaze but then we discovered Texas Pepper Jelly!

You've got to give the Habanero Pineapple Jelly a try. We did a baked ham last Easter and basted it for the last hour in this stuff then put out small ramekins filled with the jelly.

Raves from all 14 guests including the little ones 9yo, 7yo and a little 4yo.

http://www.texaspepperjelly.com/index.htm

JBUG99999

We'll have to try to find some of that and give it a try.

Thanks for the suggestion!