Rosemary Apricot Pork Tenderloin
★★★★★ 1 vote5
3 Tbspminced freshrosemary or 1 tbsp. dried rosemary, crushed
3 Tbspolive oil, divided
4 clovegarlic, minced
2pork tenderloins (1 lb each)
1 capricot preserves
3 Tbsplemon juice
2 clovegarlic, minced
How to Make Rosemary Apricot Pork Tenderloin
- In a small bowl, combine the rosemary, 1 Tbs. oil, 4 cloves garlic, salt, and pepper; brush over pork.
- In a large ovenproof skillet, brown pork in remaining oil on all sides. Bake at 425 degrees Fahrenheit for 15 minutes.
- In a small bowl, combine the preserves, lemon juice and 2 cloves of garlic. Brush over pork. Bake 10-15 minutes longer or until the meat thermometer reads 160 degrees, basting occasionally with pan juices. Let stand for 5 minutes before slicing.