Apricot Habanero Glazed Pork Tenderloin With Peach Arugula Slaw

Apricot Habanero Glazed Pork Tenderloin With Peach Arugula Slaw

Featuring

This weeknight roast pairs a glossy Apricot Habanero glaze with tender pork tenderloin. The jam is used three ways: whisked into a savory marinade, reduced to a sticky finishing glaze, and folded into a quick peach arugula slaw for sweet heat throughout the plate.

Ingredients

For the Pork

• 2 pork tenderloins (about 1 to 1 1/4 pounds total)
• 1/3 cup Apricot Habanero jam
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Apricot Habanero Finishing Glaze

• 1/4 cup Apricot Habanero jam
• 1 tablespoon water
• 1 teaspoon fresh lemon juice

Peach Arugula Slaw

• 3 cups baby arugula
• 1 ripe peach, thinly sliced
• 1/4 cup thinly sliced red cabbage
• 2 tablespoons thinly sliced red onion
• 2 tablespoons Apricot Habanero jam
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• Salt and pepper to taste

To Serve

• Cooked couscous, rice, or roasted potatoes
• Fresh parsley, chopped, for garnish
• Extra Apricot Habanero jar on the table for guests who want more

Instructions

1. Marinate the pork
   1. In a medium bowl whisk together 1/3 cup Apricot Habanero jam, soy sauce, olive oil, Dijon mustard, minced garlic, salt, and pepper until smooth.
   2. Place the pork tenderloins in a resealable bag or shallow dish and pour the marinade over them. Turn to coat evenly.
   3. Marinate in the refrigerator for at least 30 minutes and up to 4 hours. Remove from the fridge 20 minutes before cooking to come toward room temperature.
2. Preheat oven and sear
   1. Preheat the oven to 400°F.
   2. Heat a large ovenproof skillet over medium high heat. Add a little oil and when shimmering, remove the pork from the marinade letting excess drip off and reserve the marinade.
   3. Sear the tenderloins for 2 to 3 minutes per side until nicely browned all over.
3. Roast
   1. Transfer the skillet to the preheated oven and roast for 12 to 16 minutes, until the internal temperature reaches 145°F when tested with an instant read thermometer.
   2. Remove the skillet from the oven and transfer the pork to a cutting board to rest for 8 to 10 minutes.
4. Make the finishing glaze
   1. While the pork rests, combine 1/4 cup Apricot Habanero jam and 1 tablespoon water in a small saucepan.
   2. Warm over low heat, stirring, until the jam loosens into a glossy sauce, about 2 to 3 minutes.
   3. Remove from heat and stir in the lemon juice. Taste and adjust if you want more acidity.
5. Glaze the pork and slice
   1. Brush half of the warm finishing glaze over the rested pork tenderloins.
   2. Slice the pork into 1/2 inch medallions and arrange on a warm serving platter.
   3. Drizzle the remaining glaze over the sliced pork.
6. Prepare the peach arugula slaw
   1. In a medium bowl whisk together 2 tablespoons Apricot Habanero jam, apple cider vinegar, olive oil, and a pinch of salt and pepper until emulsified.
   2. Add the arugula, sliced peach, red cabbage, and red onion. Toss gently to coat. Taste and adjust seasoning. The jam provides a sweet spicy note to balance the peppery arugula.
7. Serve
   1. Serve the sliced glazed pork over couscous, rice, or roasted potatoes with a generous scoop of peach arugula slaw alongside.
   2. Garnish with chopped parsley and offer extra Apricot Habanero at the table for guests who want more heat.

Tips

• Use a digital thermometer to avoid overcooking pork. 145°F gives a juicy result after resting.
• If peaches are out of season, substitute thinly sliced mango or nectarine for similar sweetness.
• Make the slaw up to 2 hours ahead and keep chilled. Dress just before serving if you prefer the greens very crisp.