Lean roast pork with mustard and apricots

4 servings

Ingredients

Quantity Ingredient
1 pounds (to 1 1/2 lb) lean pork tenderloin
10 larges Dried apricots
¼ cup Minced herbs (oregano, tarragon, thyme chives, flat-leaf parsley)
3 Garlic clove(s) minced (1 tbs)
1 cup Bread crumbs (pref homemade) lightly toasted
Salt and pepper
3 tablespoons Dijon mustard

Directions

Preheat oven to 375øF. Trim any fat off the pork. Poke a hole through the center of the roast from end to end. Insert apricots in this hole, pushing them in with your finger. (This gives you a pretty patch of orange when you slice the roast.) Combine the herbs, garlic, and bread crumbs in a shallow bowl. Season the roast all over with salt and pepper, and paint it on all sides with mustard. Dredge the roast in the bread crumb mixture, turning to coat all sides.

Place the roast on a wire rack over a roasting pan. Bake for 1 hour, or until cooked. Transfer to a cutting board and let stand for 5 minutes. Cut into «-inch slices and serve.

High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 147 Submitted By DIANE LAZARUS On 10-25-95

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