Outback Steakhouse Roasted Pork Tenderloin with Sweet Tangy Glaze


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.

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Makes 2 servings

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


  • 1 Whole Pork Tenderloin
  • Pork Magic Seasoning pork tenderloin (as needed)
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  • 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

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