I can’t believe that the first time I ever ate pork tenderloin was at my niece’s engagement dinner. At The Club, it was seasoned with rosemary and served with a red wine reduction. Tasty! Since I absolutely love pork chops with apricot/dijon sauce, I decided to apply that same treatment: Seasoned with garlic and rosemary, pan seared, white wine steam bath, covered with an apricot/dijon mixture, and roasted in a hot oven.
Aside from marinading, pork tenderloin can go from skillet to plate in about thirty minutes. Within that time I steamed broccoli and prepared garlic red potatoes. It was oh so good!
|After marinating tenderloin, brown on all sides and add wine…|
|Coat with a mixture of apricot preserves and dijon mustard and place in oven to roast.|
Pork Tenderloin with Apricot Dijon Glaze
1 Pork Tenderloin, about 1 1/4 pounds…trimmed of silver skin
4 cloves of garlic, chopped
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
1/2 cup white wine
4 tablespoons apricot preserves
4 tablespoons dijon mustard
Place tenderloin along with garlic, rosemary, thyme, salt, pepper, onion powder, and olive oil in a zip lock plastic bag, allowing mixture to coat tenderloin. Remove excess air from bag and seal, refrigerate and allow to marinate for at least 30 minutes.
When ready to cook, preheat oven to 425 degrees. In a small bowl stir together apricot preserves and dijon mustard. Atop stove, heat butter in a large heavy oven-proof skillet on high heat. When butter is sizzling, add tenderloin and bag contents to skillet. Brown meat on all sides, about 2 minutes per side. Turn off heat and pour wine into skillet to de-glaze. Spoon apricot/dijon mixture onto browned tenderloin, covering all exposed sides. Place in oven and roast for 18 minutes, until internal temperature reaches 160 degrees. Cover and let stand 5 minutes before cutting and serving.