3 TBSP minced or fresh rosemary or 1 TBSP dried rosemary, crushed
3 TBSP olive oil, divided
4 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
2 pork tenderloins (1 lb each)
1 cup apricot preserves
3 TBSP lemon juice
2 garlic cloves, minced
- In a small bowl, combine the rosemary, 1 Tbsp 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.