Perfect for on-the-deck dining, Chef Jack McDavid suggests serving slices of his Asian-inspired pork tenderloin on a bed of fresh baby spinach, sliced mushrooms and grilled peaches. Then drizzle with Easy Apricot Sauce. Add a glass of iced tea and you couldn’t ask for a more summery meal.
- 2 pork tenderloin (12-ounce each)
- 2/3 cup apricot preserves
- 1/4 cup seasoned rice vinegar
- 1/4 teaspoon soy sauce
- 1 tablespoon brown sugar (packed)
- 1 1/2 teaspoons salt
- 1 teaspoon five-spice (Chinese)
- 3/4 teaspoon pepper
- Combine apricot preserves, vinegar and soy sauce in small saucepan. Bring to boil; remove from heat. Cool to room temperature. Makes about 3/4 cup. Set aside to cool to room temperature.
- Combine brown sugar, salt, Chinese five spice and pepper in small bowl. Sprinkle and rub mixture evenly on surfaces of pork tenderloins.
- Prepare a medium-hot fire in grill. Grill tenderloins, uncovered, over direct heat for 20 minutes or until internal temperature reaches 145 degrees F., turning tenderloins over halfway through cooking. Transfer pork to cutting board. Loosely cover with foil. Let rest for 5 minutes.
- To serve, cut pork tenderloins into 1/2-inch-thick slices and serve with sauce.