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Rosemary-Apricot Pork Tenderloin Recipe
Rosemary-Apricot Pork Tenderloin Recipe photo by Taste of Home

Rosemary-Apricot Pork Tenderloin Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 8 servings

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

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.

Directions

  1. In a small bowl, combine the rosemary, 1 tablespoon 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. Yield: 8 servings.
Originally published as Rosemary-Apricot Pork Tenderloin in Taste of Home December/January 2012, p51

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.

Light-Bodied Red Wine

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

Reviews for Rosemary-Apricot Pork Tenderloin

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
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2 Star
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1 Star
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MY REVIEW
Reviewed Jan. 9, 2014

"Question - The pork will be done with only 30 minutes in the oven?"

MY REVIEW
Reviewed Apr. 2, 2013

"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."

MY REVIEW
Reviewed Feb. 11, 2012

"

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

"

MY REVIEW
Reviewed Jan. 1, 2012

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

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