After doing the non-traditional barbecue it was time for Ample Bites to do something a little more mainstream. Pork tenderloin is a perfect vehicle for fruit glazes. This apricot-balsamic glaze was inspired by ingredients in my pantry including a jar of apricot preserves and a bottle of The Olive Mill Blackberry Ginger Balsamic vinegar.
Apricot-Balsamic Glazed Pork Tenderloin
(Recipe by Mark Kelly, 2012)
1 1/2 lbs trimmed pork tenderloin
2 Tbsp extra-virgin olive oil
3 Tbsp Creole Seasoning (such as Emeril’s Essence)
4 ounces apricot preserves
1 tsp minced ginger
1 tsp minced garlic
2 Tbsp Olive Mill Blackberry Ginger Balsamic Vinegar
Freshly ground black pepper
Bring pork tenderloin to room temperature. Season evenly on all sides with the Creole seasoning and let stand for 30 – 45 minutes. Drizzle pork with olive oil before grilling.
In a small bowl mix the apricot preserves, ginger, garlic, and vinegar, Whisk until fully combined.
Heat grill to medium-high heat. Place tenderloins on the grill and sear on all sides, about 1 – 2 minutes each. Reduce heat to medium indirect and grill the pork for 10 – 12 minutes until reaching firmness. In the last 5 minutes of grilling glaze with the Apricot-Balsamic mixture. Glaze and turn every minute until all sides have been covered.
Removed the meat from the grill and let stand for 2 – 5 minutes before carving and serving.