Rosemary Apricot Pork Tenderloin
Sue Byrom
ingredients
- 2 pounds pork tenderloin
- 3 T. olive oil
- 6 T. finely minced rosemary
- 6 garlic cloves, minced
- Coarsely ground black pepper
- 1 t. salt
- 1 cup apricot preserves
- 3 T. fresh lemon juice
- 2 garlic cloves, pressed
directions
- 1
Preheat oven to 400°F.
- 2
Brush pork with 1 T. oil; sprinkle with rosemary, garlic, salt and pepper. Heat remaining 2 T. oil in large ovenproof skillet over medium-high heat. Add pork and cook until brown on all sides, turning often, about 5 minutes.
- 3
Transfer pan to oven, and roast pork until meat thermometer registers 150F, about 15 minutes.
- 4
While pork roasts, combine preserves, lemon juice and garlic.
- 5
Remove pan from oven and brush jam mixture over pork. Let rest 8 minutes. Cut crosswise into 1/4-inch-thick slices. Serve on top of polenta. Drizzle sauce on top.
Source: Sue Byrom
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