⦁ 2 peaches, grinded
⦁ 2 tablespoons thinly sliced shallots
⦁ 5-6 garlic cloves, peeled and minced
⦁ 1 teaspoon dried oregano
⦁ 1 teaspoon ground roasted cumin
⦁ 1 teaspoon coriander leaves, chopped
⦁ 1 teaspoon dried thyme
⦁ 1/2 cup dry white wine
⦁ 1 tablespoon olive oil
⦁ 1/2 pound pork tenderloin
⦁ 2 Fully Cooked Bacon Slices
⦁ 1 apricot sliced
⦁ 1 teaspoon honey
⦁ 1 orange, peeled and blended
⦁ Salt and black pepper, as per taste
⦁ Fresh Thyme and basil leaves, chopped
⦁ Pinch of sesame seeds
⦁ Flaked almonds (Optional)
⦁ Set the oven to pre-heat a 400 degrees F
⦁ Take a mixing bowl and combine the grinded peach with shallots, garlic, oregano, roasted cumin and coriander.
⦁ Add in the dried thyme, wine and olive oil. Combine them well together.
⦁ Rub the pork with this marinade and leave it to rest in the refrigerator for 25-30 minutes.
⦁ Meanwhile, prepare the glaze by mixing honey with the blended orange (let the juices remain)
⦁ Once the pork has marinated well, place it in the pre-heated oven and let it roast in the oven for 15-20 minutes, unless it has reached desired level of cook.
⦁ Thereafter, remove the pork from the oven and place it over a skillet with a teaspoon of olive oil over medium flame. Pan sear the roasted pork by glazing it with the orange and wine glaze.
⦁ Add in the bacon and apricots slices and cook for 2 more minutes. Remove from flame and serve hot.
Calories 193 grams
Saturated Fat 1.2 grams
Proteins 16.2 grams
Sugar 10.1 grams
Fiber 2.2 grams
Total Fat 5.8 grams
Carbohydrates 14.8 grams