Ginger and Apricot Pork Tenderloin
Serves: 4
Calories/serving: 218
WW points per serving: 4
Fibre: 0.5g Protein: 36.5g Fat:6g
- 2 whole pork tenderloins, about
- 675g/1 1/2lb in total 50oml/16floz Chicken Stock
- 3 tablespoons grated ginger root
- 2 tablespoons no-sugar-added apricot jam or no-sugar-added marmalade
- 2 tablespoons soy sauce
- 2 cloves garlic, peeled and finely chopped
1. Combine all the ingredients in a large bowl and marinate in the refrigerator for at least 2, and up to 6, hours.
2. Preheat the oven to 200°C/40o°F/gas 6.
3. Place the pork in a roasting tin, discarding the marinade, and roast for 20 minutes or until a meat thermometer registers 8oDC/16o°F. When cooked, leave the pork to stand for 10 minutes before slicing, for easier carving.
