For a printable version of this recipe and complete ingredients listing, click here.
This recipe is an adaptation of a meal I found in Taste of Home’s Dinner on a Dime cookbook. I tweaked some of the ingredients and measurements a bit to suit my liking (and also to accommodate two common ingredients I didn’t realize we were out of before I started dinner). The end result was fantastic, and the whole thing only took about half an hour or so to make!
Preheat oven to 450 degrees and prepare a broiler pan or wrap aluminum foil over a sided cookie sheet and place a wire rack inside. (If you’re a regular to the site, you’ll know I pull this switcharoo pretty often to avoid buying and storing a real broiler pan. It works like a charm.)
Divide a 2 lb. package of pork tenderloin into 2 separate loins (most of them will already be split when you open them). Spread the two pieces of pork across the pan rack and sprinkle liberally with garlic powder. Position pan on center rack of oven and bake for approximately 30 minutes, or until internal temperature reaches 160 degrees.
Meanwhile, in a small saucepan, combine the following ingredients: 1 (11- or 12-ounce) jar of apricot jam, 1/3 cup barbecue sauce (I substituted this because I was out of ketchup and wound up liking it this way better), and 1/3 cup lemon juice. Place saucepan over MEDIUM heat and stir as it begins to heat up.
To the heating sauce, add 1/2 teaspoon ground ginger, about 4 tablespoons honey, 1/4 cup water (original recipe called for chicken broth but I coudln’t justify opening a whole can of broth for 1/4 cup) and about 1 tablespoon soy sauce.
Continue stirring sauce between additions and taste often to determine if any tweaking♥ is necessary.
♥Chef’s note: You’re tweaking for flavor, not for consistency–the heating sauce will appear thinner than the finished product will be, so don’t be alarmed if the glaze is not particularly syrupy while it’s on the stovetop.
Once all sauce ingredients are well incorporated, reduce burner heat to LOW and continue to simmer until pork is finished baking. Stir the liquid occasionally to prevent the top of the sauce from forming a thin film and to avoid scorching on the bottom of the pan.
Remove cooked tenderloins from oven and slice with sharp knife into 3/4″ thick medallions. Serve over a bed of fresh spinach and drizzle with the sauce. The sauce’s tangy flavor blends wonderfully with the spinach (sort of like a warm vinagrette) as well as over the pork.
Please be aware that the above recipe makes quite a bit of sauce, so if you’re planning on serving one pound of tenderloin with the sauce and saving the other cooked tenderloin for another recipe (like I wound up doing in the end!), you can always halve the sauce ingredients–just be sure to reduce heat from medium as soon as it starts to really heat up so you don’t scorch the reduced amount of sauce in the hot pan.