1 lime, for juice
1 teaspoon fresh ginger, finely grated
1 pork tenderloin (about 1 lb)
2 teaspoons sriracha-garlic seasoning*
1 tablespoon sesame oil
1 cup apricot (or peach) preserves
1/4 cup rice vinegar
1 tablespoon fresh cilantro, coarsely chopped
- Squeeze lime for juice (1 tablespoon); peel and grate ginger. Cut pork into 4 equal pieces; sprinkle with seasoning (wash hands).
- Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan, then add pork; cook 3–4 minutes, turning often, or until browned.
- Remove pan from heat; stir in preserves, vinegar, ginger, and lime juice. Return pan to heat. Cook 5–7 minutes, stirring often while turning pork to coat, until pork is 145°F and sauce thickens. Chop cilantro; sprinkle over pork. Serve with sauce on the side.
*NOTE: Some dry sriracha seasonings are much more intense than others. If using another flavor, start with 3/4 teaspoon, then add more if desired.
1 cup dried apricots, coarsely chopped
1/4 cup chopped pecans
2 tablespoons apricot (or peach) preserves
1 (8.5-oz) pouch precooked whole grain rice blend
1 tablespoon fresh Italian parsley, coarsely chopped
- Chop apricots and place in large bowl with pecans and preserves.
- Cook rice following package instructions. Chop parsley.
- Add rice to bowl, then stir in parsley; serve.