⅓ cup apricot or cherry preserves, large pieces cut up
1 teaspoon red wine vinegar
1 1 pound pork tenderloin, trimmed
1 tablespoon olive oil
8 ounces green beans, trimmed if desired
¼ cup reduced-sodium chicken broth
2 tablespoons honey
¼ teaspoon salt
¼ cup sliced almonds, toasted
Preheat oven to 425°F. Line a shallow roasting pan with foil; place a rack in foil-lined pan. In a small bowl combine apricot preserves and vinegar.
Lay bacon side by side on a work surface, overlapping slightly. Place meat crosswise on bacon and roll up, wrapping bacon around meat. Place meat, bacon ends down, on rack in prepared pan. Roast 20 minutes. Brush top of wrapped meat with preserves mixture. Roast 5 to 10 minutes more or until meat registers 145°F and bacon is crisp. Remove from oven; let stand 3 minutes.
Meanwhile, in a 10-inch skillet heat oil over medium-high heat. Add green beans; cook and stir 3 to 5 minutes or just until crisp-tender. Add broth, honey, and salt. Cook and stir 3 minutes more or until liquid is nearly evaporated. Stir in almonds. Slice meat and serve with green bean mixture.
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15 g fat
(4 g saturated fat,
3 g polyunsaturated fat,
8 g monounsaturated fat),
93 mg cholesterol,
575 mg sodium,
31 g carbohydrates,
2 g fiber,
22 g sugar,
33 g protein.