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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1 pork tenderloin, about 1 1/4 lbs, trimmed
Salt & pepper
1/4 teaspoon dried thyme
2 tablespoons olive oil
1 cup apricot preserves, divided
1/3 cup water
1/4 teaspoon dried thyme
1 - 2 cloves roasted garlic, mashed
1 tablespoon dry white wine (optional)
Rinse the pork tenderloin and pat it dry with paper towels. Generously season with salt and pepper. Sprinkle with the 1/4 teaspoon dried thyme.
Preheat oven to 400 degrees F. Place the olive oil in a large cast-iron or ovenproof skillet and heat over medium-high heat until sizzling. Sear the tenderloin until well-browned on all four sides, about 3 minutes per side. Brush 3/4 cup of the apricot preserves over the top and place the pan in the oven to finish cooking the tenderloin, about 15-20 minutes. Cook to an internal temperature of at least 160 degrees. Mine was at 165 degrees and was still quite pink in the middle.
Transfer the cooked tenderloin to a cutting board with a well. Cover loosely with foil and let the pork rest about 5 minutes.
While the pork is resting pour the pan drippings out of the pan and discard the oil. Add the water to the pan. Over high heat bring the water to a boil. Stir with a wooden spoon to scrape the browned bits off the bottom of the pan. Reduce the heat to medium and simmer until the sauce is slightly thickened, about 3 minutes. Stir in the remaining 1/4 cup apricot preserves, the thyme and the roasted garlic (and wine if using). Taste and season as needed with salt and pepper. Simmer another 2 minutes to melt the preserves into the sauce and meld the flavors.
Thinly slice the tenderloin and serve slices with the sauce spooned over the top.
Serves 4
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APRICOT PORK TENDERLOIN WITH APRICOT-ROASTED GARLIC SAUCE
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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1 pork tenderloin, about 1 1/4 lbs, trimmed
Salt & pepper
1/4 teaspoon dried thyme
2 tablespoons olive oil
1 cup apricot preserves, divided
1/3 cup water
1/4 teaspoon dried thyme
1 - 2 cloves roasted garlic, mashed
1 tablespoon dry white wine (optional)
Rinse the pork tenderloin and pat it dry with paper towels. Generously season with salt and pepper. Sprinkle with the 1/4 teaspoon dried thyme.
Preheat oven to 400 degrees F. Place the olive oil in a large cast-iron or ovenproof skillet and heat over medium-high heat until sizzling. Sear the tenderloin until well-browned on all four sides, about 3 minutes per side. Brush 3/4 cup of the apricot preserves over the top and place the pan in the oven to finish cooking the tenderloin, about 15-20 minutes. Cook to an internal temperature of at least 160 degrees. Mine was at 165 degrees and was still quite pink in the middle.
Transfer the cooked tenderloin to a cutting board with a well. Cover loosely with foil and let the pork rest about 5 minutes.
While the pork is resting pour the pan drippings out of the pan and discard the oil. Add the water to the pan. Over high heat bring the water to a boil. Stir with a wooden spoon to scrape the browned bits off the bottom of the pan. Reduce the heat to medium and simmer until the sauce is slightly thickened, about 3 minutes. Stir in the remaining 1/4 cup apricot preserves, the thyme and the roasted garlic (and wine if using). Taste and season as needed with salt and pepper. Simmer another 2 minutes to melt the preserves into the sauce and meld the flavors.
Thinly slice the tenderloin and serve slices with the sauce spooned over the top.
Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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