Pork Tenderloin with Apricot Butter and Roasted Potatoes

Delicious pork tenderloin topped with apricot compound butter and served with roasted potatoes.

Prep Time

40-50 Minutes

Servings

2-6 People

Calories

547 Calories

Meal Attribute

High Protein

Large Instructions

Thaw in refrigerator.

*Prepare Roasted Heirloom Potatoes per separate cooking instructions provided.

Preheat oven to 425°F. Spray foil-lined baking sheet with nonstick cooking spray. Heat a saute pan over med. high heat.
Add 2 Tbsp. olive oil to pan and sear tenderloins in preheated pan for 3-5 min. per side. Transfer to foil- lined baking sheet and sprinkle with 1 tsp. kosher salt. Place in oven and bake for 25-30 min.
Meanwhile, massage apricot butter to combine.
Remove tenderloins from oven (internal temp. 145°F) and let rest 5 min.
Slice into 1/2-inch slices, top with apricot butter, and serve with Roasted Heirloom Potatoes. *Tenderloin can be safely served lightly pink in the center.

Large Instant Pot Instructions

Thaw in refrigerator.

*Prepare Roasted Heirloom Potatoes per separate cooking instructions provided.

Set Instant Pot to SAUTE. Add 1 Tbsp. olive oil to the bottom of the pressure cooker. Remove pork tenderloins from the bag and add to the heated pot one at a time. Sear all sides of the tenderloins, about 2 min. per side.
Place both tenderloins back into pot. Add 1/2 cup of water around pork. Sprinkle with 1 tsp. kosher salt and layer half of the apricot butter over the top. Program to cook for 3 min. under HIGH pressure. It should take 12 to 15 min. to come up to pressure. Let the pressure naturally release for 5 min. Quick-release any remaining pressure.
Remove pork tenderloins from the pressure cooker (internal temp. 145°F).
Slice into 1/2-inch slices, top with remaining apricot butter, and serve with Roasted Heirloom Potatoes. *Tenderloins can be safely served lightly pink in the center.

Medium Instructions

Thaw in refrigerator.

*Prepare Roasted Heirloom Potatoes per separate cooking instructions provided.

Preheat oven to 425°F. Spray foil-lined baking sheet with nonstick cooking spray. Heat a saute pan over med. high heat.
Add 1 Tbsp. olive oil to pan and sear tenderloin in preheated pan for 3-5 min. per side. Transfer to foil-lined baking sheet and sprinkle with 1/2 tsp. kosher salt. Place in oven and bake for 25-30 min.
Meanwhile, massage apricot butter to combine.
Remove tenderloin from oven (internal temp. 145°F) and let rest 5 min.
Slice into 1/2-inch slices, top with apricot butter, and serve with Roasted Heirloom Potatoes. *Tenderloin can be safely served lightly pink in the center.

Medium Instant Pot Instructions

Thaw in refrigerator.

*Prepare Roasted Heirloom Potatoes per separate cooking instructions provided.

Set Instant Pot to SAUTE. Add 2 Tbsp of oil to the bottom of the pressure cooker. Remove pork tenderloin from the bag and add to the heated pot. Sear all sides of the tenderloin, about 2 minutes per side.
Add 1/2 cup of water around pork and sprinkle 1/2 tsp. kosher salt on pork. Layer half of the apricot butter over the top of the tenderloin. Program to cook for 2 min. under HIGH pressure. It should take 8 to 10 min. to come up to pressure. After the cooking time is up, let the pressure naturally release for 5 min. Quick- release any remaining pressure.
Remove pork tenderloin from the pressure cooker (internal temp. 145°F).
Slice into 1/2-inch slices, top with remaining apricot butter and serve with Roasted Heirloom Potatoes. *Tenderloin can be safely served lightly pink in the center.

Nutrition Facts

Serving size

4 oz. tenderloin & 4 oz. potatoes (309g)

Amount per serving

Calories

547

% Daily Value *

Total Fat 27g

35%

Saturated Fat 9g

45%

Trans Fat 0g

Sodium 1117mg

49%

Cholesterol 122mg

41%

Total Carbohydrates 38g

14%

Dietary Fiber 3g

11%

Total Sugars 6g

Includes 0g Added Sugars

Protein 41g

Vitamin D 0mcg

Calcium 31mg

Iron 3mg

17%

Potassium 1360mg

29%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Contains: Milk

May Contain: Milk, Eggs, Fish, Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Ingredients:

Nutritional Information

Nutritional information is per serving unless otherwise stated and are based on standard formulations. For example, if one large dinner was divided into six equal portions, the nutritional information is accurate for one portion.

Variations in ingredients and preparation, as well as substitutions, will increase or decrease any stated nutritional values. Items vary by store, and are subject to change. Contact your local store for further assistance.