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What You’ll Need:
- ½ c. apricot preserves
- ¼ c. apple cider vinegar
- ¼ c. less sodium soy sauce, tamari for gluten-free
- 2 tsp honey
- 2 tsp minced fresh garlic
- 2 Tbsp olive oil
- 2 pork tenderloins, trimmed
- ½ tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 Tbsp chopped fresh rosemary leaves, or 1 ½ teaspoons dried
- 2 tsp water
- 2 tsp cornstarch
What To Do:
- Preheat oven to 350 degrees F.
- In a small bowl, combine the apricot preserves, vinegar, soy sauce, honey, and garlic and whisk well to break up any clumps of preserves. Measure out and transfer ½ cup of the sauce to a small saucepan and reserve the remaining amount in the bowl. Set aside.
- Pat the two pork tenderloins dry with paper towels and sprinkle both sides with salt, pepper, and rosemary.
- Heat the oil in an oven-proof sauté pan or large skillet over MEDIUM-HIGH heat. Add the seasoned tenderloins to the pan and cook for 5 minutes or until well browned on one side. Flip the pork over and remove the pan from the heat. Pour the apricot sauce from the bowl over the top of the tenderloins.
- Transfer the pan to the oven and bake for 10 minutes. Remove the pan from the oven and baste the tenderloins by spooning the sauce from the bottom of the pan over the top. Return the pan to the oven and roast for an additional 8 to 10 minutes or until a meat thermometer registers 150 degrees and no more than 155 degrees F.
- Meanwhile, place the the saucepan with the apricot sauce over LOW heat. In a small bowl, stir together the water and cornstarch and pour it into the saucepan. Stir the sauce and cook just until thickened, about 30 seconds. Remove from the heat and set aside.
- Remove the pork from the oven and brush with the thickened glaze. Let it rest for 10 minutes in the pan.
- Transfer the pork to a cutting board and slice into 1-inch medallions. Return the sliced pork to the skillet with the sauce. Plate the pork with a little sauce from the pan spooned over the top.
- Recommend serving with green beans or air-fried Brussels sprouts w/ bacon pieces and either roasted sweet potatoes or mashed potatoes. Sprinkle a little ground nutmeg on either the Brussels sprouts or the potatoes for a little added autumn flavor. 😉
This recipe was originally found at WholesomeMadeEasy.com. 🙂 Thank you!
