Herbed Pork Tenderloin With Della Robbia Sauce
|Loosely packed fresh mint leaves||1⁄4 Cup (4 tbs)|
|Fresh thyme sprig||6|
|Garlic||6 Clove (30 gm)|
|Grated lemon peel||1 Tablespoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Fat free, low sodium chicken broth||2 Tablespoon|
|Olive oil||1 1⁄2 Teaspoon|
|Pork tenderloins||24 Ounce (2 Pieces, 10 To 12 Ounces Each)|
|Apricot spread||1 Cup (16 tbs) (All Fruit Variety)|
|Green grapes||1⁄2 Cup (8 tbs), halved|
|Apple juice||1⁄4 Cup (4 tbs)|
|Dried apricot halves||12 , coarsely chopped|
|Dried currants||1⁄4 Cup (4 tbs)|
|Grated orange peel||1 Tablespoon|
|Ground ginger||1⁄4 Teaspoon|
In a blender or small food processor, blend or process the mint, thyme, garlic, lemon peel and pepper until the mint and thyme are finely chopped.
Add the broth and oil.
Blend or process until the mixture forms a paste.
Place the pork on a rack in a roasting pan.
Spread the herb paste on the pork.
Pour 1" of water into the bottom of the pan.
Then insert a meat thermometer near the center of one of the tenderloins.
Roast, uncovered, about 30 minutes or until the thermometer registers 160°.
Meanwhile, in a medium saucepan, stir together the fruit spread, grapes, apple juice, apricots, currants, orange peel and ginger.
Bring to a simmer.
Simmer for 10 to 12 minutes or until the fruit is tender, stirring frequently.
Remove the pork from the oven.
Loosely cover with foil and let stand for 10 minutes before carving