WOMANSDAYMAG MAY 2019 89
H
E
ALTHYHEART¼cup dried apricots
½ cup white wine vinegar
3 Tbsp olive oil, divided
1 1¼-lb pork tenderloin, trimmed
and cut into 4 portionsKosher salt and pepper
1 lb asparagus, trimmed
2 thin leeks (about 12 oz),
white and light green parts
only, sliced ¼ in. thick
1 tsp Dijon mustard
1 scallion, finely chopped
(^1) Heat oven to 450°F. Place apricots and vinegar in a small saucepan.
Bring to a boil, boil 2 minutes, then remove from heat and let sit
10 minutes. Strain into a measuring cup; reserve apricots.
(^2) Meanwhile, heat 1 Tbsp oil in a large skillet on medium. Season pork
with ½ tsp each salt and pepper and cook, turning occasionally, until
golden brown on all sides and an instant-read thermometer inserted in
center registers 145°F, 10 to 14 minutes total. Transfer to a cutting board
and let rest at least 5 minutes before slicing.
(^3) While pork is cooking, on a large rimmed baking sheet, toss asparagus
and leeks with 1 Tbsp oil and ¼ tsp each salt and pepper and roast until
tender and beginning to brown at the edges, 12 to 15 minutes.
(^4) Finely chop apricots. In a small bowl, mix together mustard, 1 Tbsp
apricot vinegar, and remaining Tbsp oil. Stir in apricots and scallion.
Serve over pork and vegetables.
PER SERVING 285 CAL, 12.5 G FAT (2.5 G SAT), 30 G PRO, 465 MG SODIUM, 14 G CARB, 3 G FIBER
Use the leftover apricot vinegar to deglaze the skillet,
then drizzle it over the pork for more flavor.
Pork with Roasted Asparagus
and Apricot Relish
ACTIVE 30 MIN. ● TOTAL 30 MIN.
SERVES 4
$
3.44
PER SERVING
EASY ENTERTAINING
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