Apricot-glazed pork tenderloin

Shape, June, 2004 by Robin Vitetta-Miller

The apricot gets its name from the Latin word praecox, meaning precocious, for its habit of ripening early compared with other stone fruits. That's fine by us, since we can hardly wait for their season (the domestic crop is available from mid-May through mid-August). When you're selecting apricots, choose deeply colored, plump fruits that are firm yet give slightly to gentle pressure; avoid any that are still pale yellow or green.

For something so sweet, apricots are surprisingly low in calories; in fact, three medium-sized 'cots contain only about 55 calories. They're a great source of vitamin A and fiber and also offer some vitamin C and iron. In the recipe below, the delectable taste of fresh apricots pairs perfectly with the mild flavor of lean pork.

Serves 4

Prep time: 10 minutes

Cook time: 10 minutes

    2 cups instant brown rice, uncooked
    Salt and ground black pepper to taste
    1 pound pork tenderloin, cut crosswise into 1-inch rounds
    2 teaspoons olive oil
1 1/2 cups sliced fresh apricots (about 4-6 large)
  1/3 cup apricot preserves
    1 tablespoon hoisin sauce
    1 tablespoon reduced-sodium soy sauce

In a medium saucepan, bring 2 1/4 cups of water to a boil. Add brown rice and cook according to package directions.

Meanwhile, salt and pepper both sides of pork rounds. Heat olive oil in a large skillet over medium-high heat. Add pork to hot skillet and cook 2 minutes per side, until golden. Add remaining ingredients and bring to a boil. Reduce heat to low and simmer 5 minutes, until pork is cooked through and sauce is thick. Serve over brown rice.

Nutrition Score per serving (3 ounces pork, 1/3 cup sauce, 1/2 cup brown rice): 361 calories, 20% fat (8 g; 2 g saturated), 47% carbs (42 g), 33% protein (30 g), 3 g fiber, 10 mg calcium, 1 mg iron, 264 mg sodium.

--Robin Vitetta-Miller, M.S.