Apricot Glazed Pork Tenderloin

Ingredients

• 1 lb PORK LOIN, TENDERLOIN, RAW
• 1/4 cup GLUTEN FREE ALL PURPOSE FLOUR
• 1 tbsp EXTRA VIRGIN OLIVE OIL, 100% first cold pressed, unrefined
• 1/4 cup SHALLOT, RAW, CHOPPED
• 2 tsp GINGER ROOT, RAW
• 3/4 cup APRICOT NECTAR, 100% juice
• 1/4 cup DRY RED WINE
• 1 tbsp COCONUT AMINOS, organic, low sodium
• 2 tsp CORNSTARCH
• 3/4 cup CHICKEN BROTH ORGANIC LOW SODIUM
• 1/2 tsp LEMON JUICE, RAW
• 1/2 tsp BLACK PEPPER, GROUND

Instructions

1. Cut tenderloin into 1/4 inch thick slices.
2. Add flour and tenderloin pieces to zip-locked plastic bag and shake tenderloin pieces to coat. Set aside.
3. In heat 1 1/2 teaspoons olive oil in large skillet on medium heat.
4. Add half the pork tenderloin and cook about 2 minutes on each side.
5. Repeat with remaining pork placing pork on a platter.
6. Heat remaining olive oil in skillet.
7. Add shallot and chopped ginger and sauté for 30 seconds.
8. Stir in apricot nectar and wine, scraping up brown bits.
9. Combine coconut aminos and cornstarch in a small bowl before adding to skillet.
10. Stir in broth and lemon juice then bring to a boil and let bubble for 1 minute.
11. Return pork tenderloin pieces to skillet, reduce heat and simmer for 3 minutes or until heated through.

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