This recipe is adapted from Bon Appétit. It originally called for red miso, but I used sweet white miso, since that’s what I had on hand. I really like making pork tenderloin, because it’s pretty much a hands-off experience and only calls for a good side dish, which you can easily make while the pork is in the oven. The sauce here was great: pork goes quite well with apricots, and the miso added a welcome je-ne-sais-quoi to the dish. Of course, I actually had to remember to serve the sauce – it’s amazing how forgetful I can be when assembling a plate! I served this dish with paprika potatoes, but rice would be great too.
5 Tbsp apricot preserves
¼ cup red (or white) miso
¼ cup Champagne vinegar (I used apple cider vinegar)
2 tsp finely grated orange peel
1 large garlic clove, chopped
2 pork tenderloins (1 lb each)
½ cup low-salt chicken broth
Preheat oven to 425 °F. Cover a rimmed baking sheet with tin foil.
Combine preserves, miso, vinegar, orange peel, and garlic in small pot over medium heat. Cook until thickened, 1 to 2 minutes. Reserve.
Sprinkle pork with salt and pepper. Place on prepared baking sheet, tucking thin end under to ensure even cooking. Brush with 2 Tbsp apricot glaze; roast 12 to 15 minutes. Turn pork over with tongs and brush with 3 more Tbsp glaze. Continue to roast until instant-read thermometer inserted into center of pork registers 160 °F, 15 to 20 minutes longer.
Transfer pork to cutting board, tent with foil, and let rest 10 minutes. Meanwhile, add chicken broth to remaining apricot glaze. Bring to simmer and cook until reduced to 2/3 cup sauce, about 5 minutes. Season with salt and pepper.
Slice pork crosswise into ½ to ¾ inch-thick slices and arrange on platter. Spoon sauce over and serve.
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