Free Shipping on 3 TasteBooks or more

Welcome to the new TasteBook recipe beta page. Learn what's new Not quite ready to change just yet? Classic view

Outback Steakhouse Roasted Pork Tenderloin with Sweet Tangy Glaze

TomTom

Serve with Garlic Mashed Potatoes; Vanilla Mashed Sweet Potatoes; Baked Potato; Baked Sweet Potato with Honey Butter & Brown Sugar; Seasoned Rice; fresh steamed green bean; fresh steamed broccoli.


Rate this

servings:
Makes 2 servings

Save this recipe 9
Outback Steakhouse Roasted Pork Tenderloin with Sweet Tangy Glaze photo Save this recipe 9
servings:
Makes 2 servings

Ingredients

  • 1 Whole Pork Tenderloin
  • Pork Magic Seasoning pork tenderloin (as needed)
Save a shopping List

directions

  • 1

    Evenly season pork tenderloin on all sides with seasoning.

  • 2

    Place in a 225 degree oven for 1 1/2 hours or until the internal temperature of the pork reaches 145 degrees.

  • 3

    Turn oven off and hold for 1 hour.

  • 4

    Internal temperature of the meat should rise to 155 degrees.

  • 5

    With a carving knife, slice roasted pork tenderloin to order.

Sweet Tangy Glaze

  • 1

    .

  • 2

    1 TBS. Margarine

  • 3

    1/4 pound Chopped Roasted Red Peppers

  • 4

    1 TBS. Chopped Garlic

  • 5

    2 tsp. Chili Powder

  • 6

    1 tsp. Salt

  • 7

    1 TBS. Apple Cider Vinegar

  • 8

    2 cups Apricot Preserves

  • 9

    In a saute pan over medium heat place margarine. Add chopped peppers and garlic and cook for 2-3 minutes.

  • 10

    Add seasonings and vinegar and bring mixture to a boil. Reduce heat and simmer for 2-3 minutes.

  • 11

    Carefully place mixture into a blender, pour in apricot preserves and blend until smooth


Recipe Notes

Add a note


Ratings & Reviews

Click to rate this recipe


Powered By ZergNet

Around the Web

We want to know what you think
about the new recipe page design

Give your feedback
create a cookbook

Learn about creating your own custom cookbook

Create a cookbook

More recipes by this author

See more recipes

Follow TasteBook

Receive our weekly featured recipe and the
best of the TasteBook blog right to your inbox.