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Recipe of the Month – Pork Tenderloin with Apricot-Mustard Sauce

This recipe comes from my mom. She knows I am always on the lookout for good recipes for my blog. She and my dad liked it. It looks pretty simple and sounds delicious so I am putting it on my list of recipes to try.


1 1/2 to 2 lb. pork tenderloin, cut into 1 1/2 inch rounds

1 T. olive oil

salt and pepper

Cajun or Creole seasoning

1 cup apricot preserves

2 T. white wine vinegar

4 T. spicy bold or Dijon mustard

1 T. soy sauce

green onions


Pound tenderloin until about 1/2 inch thick. Heat large skillet to medium high and add olive oil. Lightly salt and pepper pork, then lightly sprinkle with Cajun or Creole seasoning. Place in skillet and brown for 3 minutes per side. Remove pork to a plate. Add rmaining ingredients to pan and stir until smooth. Add pork and cover, reduce heat to medium low and simmer for 5 minutes. Add green onions and cook about 3 minutes more.

Serves 6.

For more recipes using pork tenderloin, check out BBQ Pork Sandwiches.

Excerpt from Blood Mines by Lynelle Clark
A Bestseller’s tips for aspiring writers.