Apricot Ginger-Glazed Pork

Hello lovely,

I found this recipe from Publix last summer. But because Publix is prejudice and doesn’t allow anyone outside of the US to simply view the recipes, I had to have a friend copy and paste the recipe in an email for me. There is something about a glazed pork chop that sounds so irresistible. The reason it took me so long to try this recipe is because I couldn’t find apricot preserves in the food store locally. I didn’t think I would have any trouble finding it, but I did. So when I went away in February and found apricot preserves in Try Tuesday, I knew it was finally time to try this recipe.

We always use so even though the recipe calls for tenderloin, it came out just fine. So use whichever cut of pork you fancy. And the best part? This doesn’t require much work at all! Simply season and marinate overnight, before layering the apricot preserve over each cut, then pop them in the oven. I love quick and easy meals that turn out fantastic.  It tasted as great as ordering it from a restaurant. The sweetness from the apricots is perfectly balanced out with the seasonings. This meal was definitely a win for my family so I can’t wait to make it again! 

Apricot Ginger-Glazed Pork.jpg

Apricot Ginger-Glazed Pork

Ingredients

1 lime, for juice
1 teaspoon fresh ginger, finely grated
1 pork tenderloin (about 1 lb)
4 tablespoons all purpose seasoning
1 tablespoon sesame oil
1 cup apricot (or peach) preserves
1 cup water
1 tablespoon fresh cilantro, coarsely chopped

Steps

  1. Squeeze lime for juice (1 tablespoon); peel and grate ginger. Cut pork into 4 equal pieces; sprinkle with seasoning (wash hands). Chill overnight

  2. Preheat oven to 350°F. Remove pork from refrigerator. Glaze each piece with a generous amount of the preserves. Pour water around the pork chops before covering with foil then place into oven.

  3. Bake for one hour. Chop cilantro; sprinkle over pork. Serve with sauce on the side.

Serve with your favourite side: wild rice, couscous, mashed potatoes or rice pilaf just to name a few.

Serve with your favourite side: wild rice, couscous, mashed potatoes or rice pilaf just to name a few.

As always if you try this recipe, share a photo and tag me on social media using #lifebyolivia!