There aren't many pork tenderloin recipes I pass on. I always have one tenderloin in the freezer, we usually make it once a week. There are just so many recipes you can try and we always end up with a good amount of leftovers. This recipe looked perfect for a summer dinner. It was easy to make and was really good. The pork was full of flavor, I couldn't get enough of the apricot sauce. Hubs also gave it two thumbs up and asked for it to be added to our monthly rotation. Enjoy!
Rosemary Apricot Pork Tenderloin
Courtesy of Taste of Home
- 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
- In a small bowl, combine the rosemary, 1 tablespoon oil, garlic, salt
- and pepper; brush over pork.
- In a large 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
- 10-15 minutes longer or until a meat thermometer reads 160°,
- basting occasionally with pan juices. Let stand for 5 minutes before
- slicing. Yield: 8 servings.