Serves 6

Ham has always been a traditional Easter food. In the early days, meat was slaughtered in the fall and since there was no refrigeration, the leftover pork was cured for spring and eaten as ham. I like to offer fresh pork at Easter, which is a much healthier choice. The sweet apricot orange glaze gives the flavor of the cured ham. Pork tenderloins are usually sold in packages of two. Each package averages 1½ pounds. If you buy them from your butcher, the tenderloins may be larger so you’ll have to increase the cooking time.

• 1½ lb pork tenderloin (2 small loins)
• ¼ cup orange juice concentrate
• ¼ cup apricot jam
• 1 Tbsp balsamic vinegar
• 1 Tbsp olive oil
• 2 tsp grated orange zest
• 1 tsp minced garlic
• Pinch salt and freshly ground black pepper
• 3 Tbsp chopped fresh parsley or cilantro
• ¼ cup diced dried apricots

Preheat oven to 425°F.
Line a 13-by 9-inch baking dish with parchment paper.

1. Lightly spray a non-stick grill pan or skillet with cooking oil and place over high heat. Sear the tenderloins for about two minutes per side, or just until browned. Place in the prepared baking pan. 2. To make the glaze, combine the juice concentrate, jam, vinegar, oil, orange zest, garlic, salt and pepper until smooth. Spoon ¼ cup of the glaze over the tenderloins and bake for about 20 minutes or until the internal temperature reaches 145°F for medium. 3. Reheat the remaining glaze. Slice the tenderloin and serve with the glaze overtop. 4. Garnish with chopped parsley and diced apricots.

Prep Time: 5 minutes  Cook Time: 25 minutes