herbed pork tenderloin
(1 rating)
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.
(1 rating)
yield
4 -6
prep time
10 Min
cook time
20 Min
Ingredients For herbed pork tenderloin
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1 pkgtwo medium whole pork tenderloins
- HERB RUB (HERBS DE PROVINCE)
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2 Tbspdried savory
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2 Tbspdried fennel seed (i omit)
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2 Tbspdried sage
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2 Tbspdried rosemary
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2 Tbspdried oregano
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2 Tbspdried basil
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2 Tbspdried marjoram
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2 Tbspdried thyme
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salt and pepper to taste
- APRICOT SAUCE
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1 capricot preserves
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1 Tbspvinegar
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1 cwater
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you can use a variety of different preserves for the sauce- peach, cherry, pineapple, etc
How To Make herbed pork tenderloin
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1Preheat oven to 425
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2Season 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)
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3Places 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.
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4Apricot Sauce: Combine preserves,water and vinegar in a small pan and bring to a simmer.
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5Slice 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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