rosemary apricot pork tenderloin
Pork
Rosemary Apricot Pork Tenderloin
You'll be surprised at how quickly this dish comes together for an easy weeknight meal. And with very little effort, you'll have tender and juicy meat that begs to be added to a salad or sandwich the next day.
Ingredients
- 3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary, crushed
- 3 tablespoons olive oil, divided
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 pork tenderloins (1 pound each)
- 1 cup apricot preserves
- 3 tablespoons lemon juice
- 2 garlic cloves, minced
Directions
- In a small bowl, combine the rosemary, 1 tablespoon oil, garlic, salt and pepper; brush over pork.
- In a large cast-iron or other ovenproof skillet, brown pork in remaining oil on all sides. Bake at 425° for 15 minutes.
- In a small bowl, combine the glaze ingredients; brush over pork. Bake until a thermometer reads 145°, 10-15 minutes longer, basting occasionally with pan juices. Let stand 5 minutes before slicing.
