Rosemary-Apricot Pork Tenderloin

Name: Rosemary-Apricot Pork Tenderloin
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Ingredients: 3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary, crushed; 3 tablespoons olive oil, divided; 4 garlic cloves, minced; 1 teaspoon salt; 1/2 teaspoon pepper; 2 pork tenderloins (1 pound each); GLAZE:; 1 cup apricot preserves; 3 tablespoons lemon juice; 2 garlic cloves, minced

TEST KITCHEN APPROVED

8 Reviews

Total Time:Prep: 15 min. Bake: 25 min.

By Taste Of Home Editorial Team

Recipe by Marie Rizzio

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 07, 2023

You'll be surprised at how quickly this dish comes together for an easy weeknight meal. And with very little effort, you'll have tender and juicy meat that begs to be added to a salad or sandwich the next day. —Marie Rizzio, Interlochen, Michigan

TEST KITCHEN APPROVED

Rosemary-Apricot Pork Tenderloin

8 Reviews Add your review

Yield:8 servings

Prep:15 min

Cook:25 min

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Ingredients

3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary, crushed
3 tablespoons olive oil, divided
4 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
2 pork tenderloins (1 pound each)
glaze:

1 cup apricot preserves
3 tablespoons lemon juice
2 garlic cloves, minced

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Directions

1
In a small bowl, combine the rosemary, 1 tablespoon oil, garlic, salt and pepper; brush over pork.

2
In a large cast-iron or other ovenproof skillet, brown pork in remaining oil on all sides. Bake at 425° for 15 minutes.
3
In a small bowl, combine the glaze ingredients; brush over pork. Bake until a thermometer reads 145°, 10-15 minutes longer, basting occasionally with pan juices. Let stand 5 minutes before slicing.