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Apricot jam, grainy mustard, soy sauce and garlic are blended into a thick, slightly sweet basting glaze for pork or chicken.
½ cup (125mL) Smucker’s® Pure Apricot Jam2 tbsp (30mL) grainy mustard1 tbsp (15mL) soy sauce1 clove garlic, crushed Salt and pepper to taste1 ½ lb (650g) pork tenderloin
1. Preheat oven to 375° F(190°C). Place a rack over a foil lined baking sheet. Combine first 4 ingredients in small bowl. Sprinkle pork loin with salt and pepper. 2. Reserve half of glaze and spread remaining over pork loin. Bake in preheated oven 50-60 minutes, or until the pork reaches an internal temperature of 160°F (71°C). Remove from oven and cover with foil for 10 minutes. Slice and serve with reserved glaze.
use teriyaki sauce instead of soy
verry good
Haven't tried it yet, but it looks delicious
Quite good with Marmalade
none
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