Rosemary Apricot Pork Tenderloin
Mary Feller prepared this delicious recipe for dinner club a couple of months ago. Chef Jon Ashton’s herbal roasted pork tenderloin recipe, that includes a apricot glaze, appeared in Relish magazine. Mary followed his suggestion and served it with polenta.
When we prepared it we made a few minor adjustments to the recipe (adding step #2 and increasing the cooking time from 15 minutes to 20 to 30 — at the end of 15 minutes the tenderloin registered only about 110° when roasted at both Mary’s kitchen and ours as well).
Prep 30 mins / Cook 20 mins
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| Barry uses a mortar & pestle to crush dried rosemary. |
2 pounds pork tenderloin
3 tablespoons olive oil
6 tablespoons finely minced rosemary
6 garlic cloves, minced
Coarsely ground black pepper
1 teaspoon salt
1 cup apricot preserves
3 tablespoons fresh lemon juice
2 garlic cloves, pressed
1. Preheat oven to 400°.
2. Use a sharp knife to remove the silverskin from the tenderloin.
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| Barry removes the tough membrane (silverskin) from the surface of the pork tenderloin. |
3. Brush pork with 1 tablespoon oil; sprinkle with rosemary, garlic, salt and pepper. Heat remaining 2 tablespoons oil in large ovenproof skillet over medium-high heat. Add pork and cook until brown on all sides, turning often, about 5 minutes.
4. Transfer pan to oven, and roast pork until meat thermometer registers 150°, about 20 to 30 minutes.
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| The tenderloin is ready to go into the oven. |
5. While pork roasts, combine preserves, lemon juice and garlic. Add a little water to thin sauce if needed.
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| Heating with melt the preserves but if they are still too thick, add a little water. |
6. Remove pan from oven and brush jam mixture over pork. Let rest 8 minutes. Cut crosswise into 1/4 -inch-thick slices.
7. Serve on top of polenta. Drizzle sauce on top.
Recipe without photos:
Prep 30 mins / Cook 20_ mins
2 pounds pork tenderloin
3 tablespoons olive oil
6 tablespoons finely minced rosemary
6 garlic cloves, minced
Coarsely ground black pepper
1 teaspoon salt
1 cup apricot preserves
3 tablespoons fresh lemon juice
2 garlic cloves, pressed
1. Preheat oven to 400°.
2. Use a sharp knife to remove the silverskin from the tenderloin.
3. Brush pork with 1 tablespoon oil; sprinkle with rosemary, garlic, salt and pepper. Heat remaining 2 tablespoons oil in large ovenproof skillet over medium-high heat. Add pork and cook until brown on all sides, turning often, about 5 minutes.
4. Transfer pan to oven, and roast pork until meat thermometer registers 150°, about 20 to 30 minutes.
5. While pork roasts, combine preserves, lemon juice and garlic.
6. Remove pan from oven and brush jam mixture over pork. Let rest 8 minutes. Cut crosswise into 1/4 -inch-thick slices.
7. Serve on top of polenta. Drizzle sauce on top.
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