Wednesday, April 25, 2018

Rosemary Apricot Pork Tenderloin

Make the ordinary extraordinary.  It’s the details and the small touches that elevate the everyday to a higher status. Write a hand written note.  Tell someone that you think their blouse is a pretty color.  Give your kids fruit for dessert (on a toothpick with some mini-marshmallows or with some whipped cream).  Secretly buy a police officer lunch.  Bake a pork tenderloin and drizzle it with apricot glaze.  Come up with your own extraordinary and see how it elevates your happy.  

Rosemary Apricot Pork Tenderloin
  • 2 pounds of pork tenderloin
  • 3 tablespoons olive oil
  • 6 tablespoons minced rosemary
  • 6 garlic cloves, minced
  • Salt and pepper
  • 1 cup apricot preserves
  • 3 tablespoons lemon juice
  • 2 garlic cloves, pressed 

Preheat oven to 400 degrees. Brush pork with 1 tablespoon olive oil. Sprinkle with rosemary, garlic, salt and pepper.  Heat remaining 2 tablespoons oil in large skillet and brown tenderloin on all sides. Roast in oven until 150 degrees – about 15 – 20 minutes.

Combine preserves, lemon juice and pressed garlic.  Remove meat from pan, brush with jam mixture.  Let rest 10 minutes.  Slice tenderloin and serve over polenta, mashed garlic potatoes, or rice and drizzle sauce on top of meat.  

No comments: