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Pork Tenderloin with Apricot Sauce

A barbecued pork tenderloin with a sweet and savory sauce, delicious cold as well as hot
Print Recipe
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • pork tenderloin
  • oil for drizzling
  • rosemary lots
  • black pepper lots
  • red cooking wine for sauce
  • Dijon mustard for sauce
  • apricot preserves/jam for sauce
  • King Grey Chutney for sauce

Method
 

  1. 1. Drizzle oil on pork tenderloin and add lots of rosemary and black pepper.
  2. 2. Barbecue outdoors approximately 1/2 hour or broil 15-18 minutes.
  3. 3. Slice into medallion slices and add sauce.
  4. 4. Let sit for 1/2 minute before serving.
  5. 5. For the sauce: Blend red cooking wine, Dijon mustard, apricot preserves/jam, and King Grey Chutney together well.

Notes

The author notes they cooked this one the day before and it's delicious cold as well as hot. This recipe was shared via email from Jdags@aol.com on June 29, 1997. Amounts for sauce ingredients are not specified - blend to taste.

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