Roasted Pork Tenderloin with Apricot–Apple Cider Glaze
INGREDIENTS
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2 pork tenderloins (each 2 pounds)
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Extra-virgin olive oil
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Kosher salt and freshly ground black pepper
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2 tablespoons dried basil
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1 tablespoon chopped fresh thyme
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2 teaspoons sugar
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1 cup apricot preserves
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1/2 cup apple cider
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1 tablespoon brandy
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1 tablespoon apple cider vinegar (Dixie prefers the Bragg brand)
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