by Mandy Wilks

Created on: September 26, 2010

I’m sure that you have all seen the pork tenderloin in the chilled meat section of the supermarket.

I have to say if you haven’t tried cooking with one of these tenderloins they don’t really look that attractive and many people do ignore them

This rather unusual cut of pork  are usually vacuum packed and look like long slimy pieces of meat wrapped in cling film– but believe me you would be very wrong to think this, it really is an excellent pork product.

This meat is also very reasonably priced, you can usually purchase one for around £2.50 - £3.50 and one tenderloin will serve 4 people. So all in all the pork tenderloin is actually a very tender and sweet cut of pork without a lot of fat and therefore it is an economical, tasty and nutritious cut of meat and ideal for a weekday family meal.

This recipe is for a really lovely way to cook a tenderloin, which uses avocado and apricot; apricot is a traditional fruit to be served with pork as an alternative to apple but the avocado gives the dish a new twist and both extra flavour and texture.

This recipe makes easy, economical, tasty and nutritious dish and one which I am sure will soon be a family favourite in your home.

Roasted Pork Tenderloin with Avocado and Apricot Sauce

Serves 4

INGREDIENTS
1boneless pork tenderloin

Garlic salt and white pepper 
1 small tin apricots in juice, pureed in blender
3 spring onions (scallions), sliced diagonally 
¼ teaspoon paprika

¼ teaspoon ground ginger 

Avocado and Apricot Sauce
1 tablespoon cornflour (cornstarch)
1 can apricot halves, drained (liquid reserved) and cut in half 
2 Avocados, seeded, peeled and thickly sliced 
 
INSTRUCTIONS
1. Preheat oven to 200°C / 400°F / gas mark 6.

2. Lightly sprinkle the pork with garlic powder salt and pepper.

3. Place pork in a shallow roasting tin.

4. Brush all sides of pork with some of the apricot puree. 
5. Cook pork for 30 to 35 minutes, brush with remaining puree several times during cooking.

6. Allow meat to stand while preparing sauce. 
7. In a non-stick frying pan (skillet), and fry the onions for 1 minute. 
8. Add 250ml water, paprika and ginger and heat through. 
9. Combine the cornflour with the drained apricot liquid, stir into frying pan - season to taste. 

10. Cook, stirring until sauce thickens. 
11. Add the avocado and apricot quarters; heat briefly. 

To serve this tasty dish slice the pork thinly and arrange on top of boiled rice rice. Pour the sauce over the pork and rice. 

Enjoy.

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