Name: Apricot-Glazed Pork Tenderloin with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz pork tenderloin; 1.5 tbsp apricot preserves; 1 tsp dijon mustard; 1 tsp apple cider vinegar; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1.5 cups asparagus; 0.5 tbsp extra virgin olive oil

Apricot-Glazed Pork Tenderloin with Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Apricot-Glazed Pork Tenderloin with Roasted Asparagus

Oven-roasted pork tenderloin brushed with a sticky apricot-Dijon glaze and served alongside crisp-tender asparagus for a vibrant, sweet-and-savory meal.

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NUTRITION

Protein

48.6g

Fat

14.5g

Carbs

31.8g

SERVINGS

1 serving

INGREDIENTS

7 oz pork tenderloin

1.5 tbsp apricot preserves

1 tsp dijon mustard

1 tsp apple cider vinegar

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cups asparagus

0.5 tbsp extra virgin olive oil

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
In a small bowl, whisk together the apricot preserves, Dijon mustard, apple cider vinegar, and garlic powder until smooth.
3
Pat the pork tenderloin dry with a paper towel and season all sides with half of the sea salt and black pepper.
4
Place the pork on one side of the baking sheet and generously brush the apricot glaze over the entire surface.
5
Trim the woody ends off the asparagus and toss with olive oil and the remaining salt and pepper on the other side of the sheet.
6
Roast for 18 to 22 minutes, or until the pork reaches an internal temperature of 145°F and the asparagus is tender.
7
Let the pork rest for 5 minutes before slicing into medallions to allow the juices to redistribute.