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herbed pork tenderloin

★★★★★ 1
a recipe by
Allison Hazell

This is the easiest recipe ever. Wonderful for a special dinner. I love making this for company because it takes no time and I can spend time with my guests and not in the kitchen. The tenderloin cuts with a fork and looks and tastes like you spent a lot of time preparing it. Beautiful with the apricot glaze/sauce.

★★★★★ 1
serves 4-6
prep time 10 Min
cook time 20 Min

Ingredients For herbed pork tenderloin

  • 1 pkg
    two medium whole pork tenderloins
  • 2 Tbsp
    dried savory
  • 2 Tbsp
    dried fennel seed (i omit)
  • 2 Tbsp
    dried sage
  • 2 Tbsp
    dried rosemary
  • 2 Tbsp
    dried oregano
  • 2 Tbsp
    dried basil
  • 2 Tbsp
    dried marjoram
  • 2 Tbsp
    dried thyme
  • salt and pepper to taste
  • 1 c
    apricot preserves
  • 1 Tbsp
  • 1 c
  • you can use a variety of different preserves for the sauce- peach, cherry, pineapple, etc

How To Make herbed pork tenderloin

  • 1
    Preheat oven to 425
  • 2
    Season tenderloins liberally with salt and pepper and then herb rub. I spread the herb mixture on a plate and firmly roll the tenderloins in it, covering the tenderloins completely. (you may have leftover herbs-save in plastic bag)
  • 3
    Places tenderloins in a large baking dish into preheated oven for 15-18 minutes. Do not overcook. Take out of oven and let rest for 10 minutes. Start the Apricot Sauce.
  • 4
    Apricot Sauce: Combine preserves,water and vinegar in a small pan and bring to a simmer.
  • 5
    Slice pork into thick slices and drizzle Apricot Sauce over. This is great with wild and brown rice with some of the sauce poured on the rice also.

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