2020-04-01 Good Housekeeping

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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

1. 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.


2. 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.

3. 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.


4. 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