If you like the apricot glaze for this pork, you might want to make a double or triple batch and keep it in the refrigerator for brushing on chicken breasts to be grilled.
1/4 cup apricot jam
1 tablespoon ketchup
1 tablespoon Dijon mustard
2 teaspoons red wine vinegar
1 pound pork tenderloin
3/4 teaspoon rubbed sage
1/2 teaspoon salt
1. Preheat the oven to 425°F. In a small bowl, combine the jam, ketchup, mustard, and vinegar.
2. Line a small roasting pan with foil (for easy cleanup). Place the pork in the pan and rub the sage and salt into the pork. Roast for 10 minutes.
3. Brush the pork with half of the jam mixture and roast for 10 minutes.
4. Brush with the remaining jam mixture and roast until the pork is cooked through but still juicy, about 10 minutes. Let stand for 5 minutes before thinly slicing. Makes 4 servings
Apricot-Glazed Chicken In step 2, omit the sage and use 1/2 teaspoon thyme and ¼ teaspoon rosemary to rub into 4 skinless, boneless chicken breast halves (5 ounces each). Bake for 5 minutes. Brush all of the apricot mixture on the chicken and bake for 7 to 10 minutes longer, or until cooked through.
Good source of: niacin, riboflavin, selenium, thiamin, vitamin B12, vitamin B6
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.