My husband loves garlic, rosemary AND apricots.
So what are the odds of finding a recipe with all the aforementioned ingredients in one tidy pork loin recipe?
Especially pork loin. A cut of meat that is frequently on sale and can be butcher cut into several convenient formulations.
I stumbled across this recipe in the little magazine insert that comes in our Monday paper. I've tried several recipes from this little zine, but this one goes right up there with You Must Try.
I wish the photos had a scratch and sniff. You would be sold.
Let me just say that while the tenderloin was 'resting' and soaking in it's apricot glaze, I went to the post office to mail a diaper bag to someone that was a little girl around my house for many years and now is a big grown up girl ready to have her first child, and I surmise that my rosemary/apricot/garlicy aroma followed me there. The lady waiting on me, commenting that she smelled something really good. I figured that she meant something from the back room or something. Then the lady next to her stated, 'Yeah, like garlic bread or something.' It was then that the eight crushed garlic cloves that I thought I left at home, caught up with me. I sheepishly admitted that the good aroma was me carrying around my dinner in my clothing. They both agreed that it smelled great and that it made them hungry. I scuttled out the door, hoping all my garlicky perfume was coming with me.
Hubby and I, on our new shift eating, are thoroughly enjoying our big meal in the afternoon, trying new things and working on the process together. Great fun and good eats. And this is one of them.
If you don't believe me, just ask my postal workers.......
Rosemary Apricot Pork Tenderloin:
2 lbs pork tenderloin
3 tbls olive oil
6 tbls finely minced rosemary
6 garlic cloves, minced
Coarsely ground black pepper
1 tsp salt
1 cup apricot preserves
3 tbls fresh lemon juice
2 garlic cloves, pressed
1. Preheat oven to 400 degrees
2. Brush pork with 1 tbls oil; sprinkle with rosemary, garlic, salt and pepper. Heat remaining 2 tbls oil in large oven proof skillet over medium high heat. Add pork and cook until brown on all sides, turning often, about 5 minutes.
3. Transfer pan to oven, and roast pork until meat thermometer registers 150F, about 15 minutes.
4. While pork roasts, combine preserves, lemon juice and garlic.
5. Remove pan from oven and brush jam mixture over pork. Let rest 8 minutes. Cut crosswise into 1/4 inch thick slices. Serve on top of polenta. Drizzle sauce on top. Serves 8
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