herbed pork tenderloin
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.
prep time
10 Min
cook time
20 Min
method
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yield
4-6 serving(s)
Ingredients
- 1 package two medium whole pork tenderloins
- HERB RUB (HERBS DE PROVINCE)
- 2 tablespoons dried savory
- 2 tablespoons dried fennel seed (i omit)
- 2 tablespoons dried sage
- 2 tablespoons dried rosemary
- 2 tablespoons dried oregano
- 2 tablespoons dried basil
- 2 tablespoons dried marjoram
- 2 tablespoons dried thyme
- - salt and pepper to taste
- APRICOT SAUCE
- 1 cup apricot preserves
- 1 tablespoon vinegar
- 1 cup water
- - you can use a variety of different preserves for the sauce- peach, cherry, pineapple, etc
How To Make herbed pork tenderloin
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Step 1Preheat oven to 425
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Step 2Season 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)
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Step 3Places 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.
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Step 4Apricot Sauce: Combine preserves,water and vinegar in a small pan and bring to a simmer.
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Step 5Slice 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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