Food & Recipes

Roast Pork Tenderloin with Apricot Glaze, Plus Other Easy Dinners

by Marge Perry

Roast Pork Tenderloin with Apricot Glaze, Plus Other Easy Dinners

Create a week’s worth of quick, kid-friendly meals

Roast Pork Tenderloin with Apricot Glaze

PREP: 5 minutes
ROAST: 30 minutes

What You’ll Need:
Cooking spray
1/4 cup apricot preserves (or apricot fruit spread)
2 Tbsp country-style Dijon mustard
1/2 tsp dried rosemary, chopped
2 pork tenderloins, 1 lb each

1. Preheat oven to 425°F. Spritz a baking sheet with cooking spray.
2. Combine preserves, mustard, and rosemary in a small bowl.
3. Place tenderloins on baking sheet (leave about 2 inches of space between them); brush each with the apricot mixture.
4. Roast for 30 minutes, or until an instant-read meat thermometer inserted in the thickest part reads 150°F.
5. Remove from oven, and let stand 5 minutes before slicing diagonally.

PER SERVING: 161 calories, 4 g fat (1 g saturated), 108 mg sodium, 73 mg cholesterol

Quickie-side suggestion: Serve with sauteed zucchini and bowtie pasta tossed with feta and fresh mint.

Ideas for picky eaters: Use the apricot glaze on baked chicken breasts or thighs — or leave a section of pork naked. Simplify the pasta with good old butter.

Peanut Noodles with Chicken

TOTAL TIME: About 30 minutes
Serves: 4

What You’ll Need:
8 oz linguine (preferably whole-grain)
1 carrot, shredded
1 red bell pepper, cut in very thin strips
2 cups snow peas
1/4 cup hoisin sauce
2 Tbsp rice vinegar
1/2 cup natural-style peanut butter, unsweetened
1/2 cup low-sodium chicken broth
2 cups diced, cooked chicken breast
Asian chili paste, to taste (optional)

1. Bring a large pot of lightly salted water to a boil. Add linguine, and cook according to package directions. Just before draining, scoop out and reserve 1/4 cup of the cooking water and add the carrot, bell pepper, and snow peas to the pot. Drain.
2. While the pasta cooks, make the sauce. Combine the hoisin, rice vinegar, peanut butter, and broth in a small saucepan. Bring the sauce to a boil; immediately reduce the heat and simmer about 4 minutes, or until it’s smooth and thick.
3. Toss together the pasta and vegetables, sauce, and chicken. If the sauce is too thick, stir in the reserved pasta cooking water. Serve warm or at room temperature. For a little heat in your serving, stir in some chili paste.

PER SERVING (1 1/2 cups): 482 calories, 14 g fat (3 g saturated), 404 mg sodium, 60 mg cholesterol

Ideas for picky eaters: Add different vegetables that suit your children’s taste. Sliced green beans, sugar snaps and scallions work especially well. Or just let them eat it plain, if that’s the best you can do!

Monday thru Friday
5 meals ready in minutes:


Monday: Pulled-pork sandwiches Shred the leftover tenderloin from Saturday lengthwise with a fork, and simmer with equal amounts bottled barbecue sauce and canned tomato sauce until thick. Serve warm on soft rolls.

Tuesday: Cowboy pasta Saute chopped onion, green pepper, and chili powder. Add equal amounts jarred tomato pasta sauce and chunky mild salsa, drained black or red beans, and frozen corn kernels. Simmer. Toss with wagon-wheel pasta and top with shredded cheddar cheese.

Wednesday: Ham steaks with pineapple Combine country-style Dijon mustard and brown sugar, and spread over meat (reserve a little). Top ham with pineapple rings, then brush with remaining mustard mixture. Place under broiler until lightly browned.

Thursday: Omelet burrito Cook lightly beaten eggs with chopped spinach in a nonstick skillet until set in a disc shape; top with cheese, and slide onto a warm flour tortilla. Roll and cut to serve.

Friday: Beefy potato boats Cut potatoes in half lengthwise; microwave until tender. Scoop out and reserve the insides. Saute lean ground beef with chopped onions; add diced tomatoes, frozen chopped broccoli, and reserved potato. Cook about 15 minutes. Fill potato shells, and top with cheese.


Need ideas for the rest of the month? Check out all the dishes at