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Easy Weeknights
Make a fresh and delicious dinner in less time
than you’d need to order takeout
GREAT FOR GUESTS
This sweet apricot relish
is also great on chicken
breast, tossed with
salad greens or folded
into couscous.
TEST
KITCHEN TIP
- Heat oven to 450°F. Place 1⁄4 cup dried apricots
and 1⁄2 cup white wine vinegar in small saucepan.
Boil 2 min., then remove from heat and let stand
10 min. Strain into measuring cup; reserve apricots. - Meanwhile, heat 1 Tbsp olive oil in large skillet
on medium. Cut one 11⁄4-lb pork tenderloin into
4 pieces, season with 1⁄2 tsp each salt and pepper
and cook, turning occasionally, until golden
brown and cooked to 145°F, 10 to 14 min. Transfer
to cutting board; let rest 5 min. before slicing.
- On large rimmed baking sheet, toss 1 lb asparagus
and 2 thin leeks (white and light green parts only,
sliced 1⁄4 in. thick) with 1 Tbsp oil and 1⁄4 tsp each salt
and pepper. Roast until tender, 12 to 15 min. - Finely chop apricots. In small bowl, mix
together 1 tsp Dijon mustard and 1 Tbsp each oil
and apricot vinegar. Stir in apricots and 1 scallion
(finely chopped); serve over pork and vegetables.
Pork with Roasted
Asparagus &
Apricot Relish
Prep 20 min. | Total 25 min.
SERVES 4 About 285 cal, 12.5 g fat (2.5 g sat), 30 g pro, 465 mg sodium, 14 g carb, 3 g fiber
98 GH APRIL 2020