Rosemary Apricot Pork Tenderloin
Mark Boughton
- Yield: 8 servings
- Prep: 30 mins
- Cook: 20 mins
Ingredients
- 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
Instructions
- Preheat oven to 400F.
- 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.
- Transfer pan to oven, and roast pork until meat thermometer registers 150F, about 15 minutes.
- While pork roasts, combine preserves, lemon juice and garlic.
- 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.
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%
