Grilled Pork Tenderloin with Spiced Apple Compote

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(Makes 4-6 serving)

Sweet and Sour Marinade (below)
1 1/4 pounds pork tenderloin
Spiced Apple Compote (below)

Prepare Sweet and Sour Marinade. Place pork in shallow glass or plastic dish. Pour marinade over pork; turn pork to coat with marinade. Refrigerate about 1 hour.

Meanwhile, prepare Spiced Apple Compote; keep warm.

Grease grill rack. Grill pork uncovered 4 to 6 inches from medium-hot coals about 4 minutes or until seared. Turn pork; brush with marinade. Tent pork with aluminum foil. Cover and grill about 5 minutes or until instant- read thermometer reads 160 degrees. Remove pork from grill. Cover and let stand 5 minutes.

To serve, slice pork into medallions. Top each serving with about 2 tablespoons Spiced Apple Compote.
Sweet and Sour Marinade
(About 1 cup marinade)

1/2 cup apricot jam
1/4 cup packed brown sugar
1/4 cup rice wine vinegar
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh gingerroot
1/4 teaspoon crushed red pepper

Heat all ingredients in small saucepan over low heat about 35 to 45 minutes; strain. Use as a marinade or glaze for grilling pork or chicken.
Spiced Apple Compote
(1 cup compote)

1 medium red onion, sliced
1 Granny Smith apple, peeled, cored and cut into wedges
1 tablespoon plus 1 1/2 teaspoons packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon Calvados, if desired

Lightly spray 2-quart saucepan with nonstick cooking spray. Heat saucepan over medium heat; add onion. Cook, frequently, about 10 minutes or until onion is brown and caramelized. Add remaining ingredients; reduce heat to low. Cover and simmer about 20 minutes or until apples are very tender.

In moderation, red meats like beef and pork can be an important addition to healthful eating for women. They are a great source of absorbable iron as well as zinc, nutrients that tend to be in short supply in the diets of many women.