Rosemary-Apricot Pork Tenderloin |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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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) |
glaze: |
1 cup apricot preserves |
3 tablespoons lemon juice |
2 garlic cloves, minced |
Directions:
1. In a small bowl, combine the rosemary, 1 tablespoon oil, garlic, salt and pepper; brush over pork.
2. In a large ovenproof skillet, brown pork in remaining oil on all sides. Bake at 425° for 15 minutes.
3. 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.
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