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Delicious Dish: Rosemary Apricot Pork Tenderloin

January 6th, 2011 1 Comment

Delicious Dish: Rosemary Apricot Pork Tenderloin

This is the dish I made for New Year’s Eve and it was so yummy and unbelievably easy!  My stepmother makes it with marmalade, but since I’m not a huge orange fan, I substituted apricot.  You’ll find pork tenderloin to be one of the easiest meats to make and fun to experiment with different seasonings.

You’ll need:

  • 1 pork tenderloin
  • Fresh rosemary
  • A jar of chunky apricot jam
  • Fresh squeezed orange juice
  • Salt
  • Foil

All you have to do:

  1. Pre-heat oven to 350.
  2. Place tenderloin in a small pan and cut into meat horizontally about an inch apart.
  3. Pour in some orange juice to cover half of the tenderloin.
  4. Scoop in apricot jam, mixing with oj.
  5. Sprinkle tenderloin with salt.
  6. Add sprigs of rosemary inside slices on pork and underneath pork.
  7. Cook covered for 20 minutes.
  8. Flip over and cook uncovered for 5-10 minutes, until cooked through and pink inside.
  9. Take the pork out to slice.
  10. To the sauce in the pan, add a little more apricot jam and rosemary.  Put back in the oven for 5 minutes before covering slices.

I served it with a warm cinnamon apple and walnut spinach salad. It also pairs well with roasted garlich red potatoes.


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