Wednesday, January 18, 2012

Rosemary Apricot Pork Tenderloin

I recently obtained a subscription to Taste of Home magazine.  My first issue has had some great recipes in it.  I made this one tonight for dinner.  It was great.

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

  1. In a small bowl, combine the rosemary, 1 Tbsp 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.

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