I am a huge fan of CHOW.com. They’ve got this great section on budget recipes. I have tried a few and they are delicious. It is nice to not have to sacrifice taste for affordability. They have deliciously irresistable sounding budget recipes for breakfast, brunch, main dishes, sides, soups, salads, sandwiches and desserts. Dutch baby pancakes ( or pancake puff as we used to call it), Eggplant Parmesan, Acorn Squash with Red Onion and Currants, Asian Pear and Gouda Grilled Cheese, snickerdoodles…mmm. This is the one I am trying tonight-cooking pork tenderloin in a toaster oven is genius!

Pork Tenderloin with Spicy Apricot Glaze
Difficulty: Easy
Total: 1 hr
Active: 10 mins
Makes: 4 servings

By Audrey Robertson

INGREDIENTS

* 1 pound pork tenderloin, trimmed
* 3 cloves garlic, peeled and halved
* 1/2 cup apricot preserves (preferably w/whole fruit)
* Juice of 1/2 medium lemon
* 1/8 teaspoon red pepper flakes
* 1/8 teaspoon cumin
* 1/4 cup olive oil

INSTRUCTIONS

1. Heat toaster oven (or conventional oven) to 400°F. Place pork tenderloin in a shallow ovenproof dish. Cut 6 (1-inch) slits evenly spaced across the top, insert garlic wedges, and season well with salt and freshly ground black pepper. Let sit at room temperature for 20 minutes.
2. In a small bowl, mix together apricot preserves, lemon juice, red pepper flakes, and cumin. Season with salt and freshly ground black pepper. (If preserves are still thick, add more lemon juice; don’t add too much, though, because the mixture should remain dense, not be runny.) Set aside.
3. Drizzle olive oil over tenderloin and roast in heated oven for 20 minutes. Remove and spread evenly with 6 tablespoons apricot mixture. Return pork to oven and roast for another 5 to 10 minutes, or until internal temperature reaches 160°F.
4. Remove from oven and let rest 5 to 10 minutes before slicing and serving.