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Rosemary-Apricot Pork Tenderloin

Total Time

Prep: 15 min. Bake: 25 min.

Makes

8 servings

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
Rosemary-Apricot Pork Tenderloin Recipe photo by Taste of Home

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

Directions

  1. In a small bowl, combine the rosemary, 1 tablespoon oil, garlic, salt and pepper; brush over pork.
  2. In a large cast-iron or other 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 until a thermometer reads 145°, 10-15 minutes longer, basting occasionally with pan juices. Let stand 5 minutes before slicing.

Nutrition Facts

3 ounces cooked pork: 280 calories, 9g fat (2g saturated fat), 63mg cholesterol, 357mg sodium, 27g carbohydrate (15g sugars, 0 fiber), 23g protein.

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