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Home > Recipes > Rosemary-Apricot Pork Tenderloin

Rosemary-Apricot Pork Tenderloin Recipe

Rosemary-Apricot Pork Tenderloin Recipe photo by Taste of Home

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You'll be surprised at how quickly this dish comes together for an easy weeknight meal. And with very little effort, you'll have tender and juicy meat that begs to be added to a salad or sandwich the next day. —Marie Rizzio, Interlochen, Michigan

This recipe is:

Diabetic Friendly

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Rosemary-Apricot Pork Tenderloin Recipe

Prep: 15 min. Bake: 25 min.

Yield: 8 Servings

15 25 40

Ingredients

3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary, crushed
3 tablespoons olive oil, divided
4 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
2 Pork tenderloins (1 pound each)

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Looking for Versatility?

All natural Whole Pork Tenderloin is a great base for any meal. Mix it up with different marinades and sauces for a great dinner.

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GLAZE:
1 cup apricot preserves
3 tablespoons lemon juice
2 garlic cloves, minced

Directions

In a small bowl, combine the rosemary, 1 tablespoon 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. Yield: 8 servings.

Nutritional Facts 3 ounces cooked pork equals 280 calories, 9 g fat (2 g saturated fat), 63 mg cholesterol, 357 mg sodium, 27 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 fat.

Originally published as Rosemary-Apricot Pork Tenderloin in Taste of Home December/January 2012, p51

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for Rosemary-Apricot Pork Tenderloin

Rosemary-Apricot Pork Tenderloin

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Reviewed on Apr. 02, 2013 by midged

I have prepared many recipes for pork tenderloin and this one was the best! I prepared it according to the recipe and didn't change a thing. The rosemary rub gave it a lot of flavor and the preserves provided the sweetness. Great flavors combined! Browning it sears in the juices and the flavor of the rosemary & garlic.

Reviewed on Feb. 11, 2012 by LisaS14

<p>This is the most flavorful recipe! Amazing and impressive for entertaining or a beautiful meal!</p>

Reviewed on Jan. 01, 2012 by snicklie

The pork was very flavorful and tender. Even my 3 year old daughter loved it!