HERBED PORK TENDERLOIN

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Herbed Pork Tenderloin image

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.

Provided by Allison Hazell

Categories     Pork

Time 30m

Number Of Ingredients 16

1 pkg two medium whole pork tenderloins
HERB RUB (HERBS DE PROVINCE)
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
APRICOT SAUCE
1 c apricot preserves
1 Tbsp vinegar
1 c water
you can use a variety of different preserves for the sauce- peach, cherry, pineapple, etc

Steps:

  • 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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