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Rosemary-Apricot Pork Tenderloin

 Rosemary-Apricot Pork Tenderloin
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
8 ServingsPrep: 15 min. Bake: 25 min.


  • 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


  • 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.

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Rosemary-Apricot Pork Tenderloin (continued)

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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.