Wow, lil. 1/4 C of cayenne? You'd be taking me to the emergency room!
I haven't tried this recipe, but I'm going to make it this weekend after I pick up some pork tenderloin at the farmer's market. It's from the latest issue of Fitness Magazine.
Rosemary-Apricot Pork Tenderloin
1 T country Dijon mustard
1 T apricot fruit spread
1 1lb pork tenderloin
1/3 C dried apricots, chopped
1 T fresh rosemary, chopped
Preheat oven to 450. coat a baking pan with nonstick spray. Combine the mustard with the fruit spread in a small bowl; microwave until the spread is soft. Make a lengthwise cut in the tenderloin about 3/4 of the way through; open the two sides like the pages of a book. Spread half the mustard mixture over one cut side of the pork; top with the apricots and sprinkle with half the rosemary. tie the roast closed every few inches with cooking string and place it seam side down on the baking sheet. Spread the remaining mustard mixture over the outside of the pork and sprinkle with half the remaining rosemary. Bake in the center of the oven for 24 minutes. Just before serving, remove the string and cut the roast diagonally across the grain into 1/2" slices. Sprinkle with the remaining rosemary.
I typed out all the instructions - obviously, you all know how to cut a darned roast however you want! The recipe was in a section where they listed the price per serving and this one is only $1.60 per serving Definitely great on a budget. Since I have fresh rosemary in my garden and a new jar of apricot jam that my aunt made, all I have to buy is the dried apricots and the pork. I'll report back after I make it, but I think it's going to be really yummy!