Rosemary Apricot Pork Tenderloin

pork tenderloin
Mark Boughton
  • Yield: 8 servings
  • Prep: 30 mins
  • Cook: 20 mins


2pounds pork tenderloin
3tablespoons olive oil
6tablespoons finely minced rosemary
6cloves garlic, minced
-- Coarsely ground black pepper
1teaspoon salt
1cup  apricot preserves
3tablespoons fresh lemon juice
2cloves garlic, pressed


  1. Preheat oven to 400F. 
  2. Brush pork with 1 tablespoon oil; sprinkle with rosemary, garlic, salt and pepper. Heat remaining 2 tablespoons 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.

Recipe by Chef Jon Ashton.


Want more help? Check out this step-by-step video on cooking pork tenderloins.

Watch the video

Nutritional Info *per serving

  • Calories 320
  • Glycemic Load 0
  • Fat 10g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 5g
  • Cholesterol 85mg
  • Sodium 370mg
  • Potassium 530mg
  • Carbohydrate 27g
  • Fiber 0g
  • Sugars 18g
  • Protein 30g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 10%
  • Calcium 2%
  • Iron 10%