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
- 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)
- 1 cup apricot preserves
- 3 tablespoons lemon juice
- 2 garlic cloves, minced
- 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.
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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