Rosemary-Apricot Pork Tenderloin

Name: Rosemary-Apricot Pork Tenderloin
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 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

TOTAL TIME: Prep: 15 min. Bake: 25 min. YIELD: 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

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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