Apricot Mustard Glazed Pork TenderLoin Thanks Fresh Market, Knoxville, TN Ingredients: 1-3/4 lb. boneless pork tenderloin, trimmed, cut into 4 pieces, pounded into thin cutlets 2 cloves garlic, chopped 1/3 cup Nobilo® Sauvignon Blanc 1/4 cup TFM®Armenian Apricot Jam 1 tbsp. Honeycup® Mustard enough TFM® Extra Virgin Olive Oil to coat skillet to taste salt and pepper Directions: Heat a large nonstick skillet coated with extra virgin olive oil over medium heat until hot. Meanwhile, sprinkle salt and cracked pepper to taste over pork cutlets. Add pork to skillet, and cook 2 - 3 minutes per side, or until barely pink in center. Add garlic and quickly sauté until fragrant, about 1 minute; add wine to skillet, scraping up any browned bits. Combine apricot jam and mustard, and add mixture to pan. Cook until bubbly and hot, turning pork once to coat with glaze.
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