Rosemary Apricot Pork Tenderloin

     Mary Feller prepared this delicious recipe for dinner club a couple of months ago. Chef Jon Ashton’s herbal roasted pork tenderloin recipe, that includes a apricot glaze, appeared in Relish magazine. Mary followed his suggestion and served it with polenta. 

     When we prepared it we made a few minor adjustments to the recipe (adding step #2 and increasing the cooking time from 15 minutes to 20 to 30 — at the end of 15 minutes the tenderloin registered only about 110° when roasted at both Mary’s kitchen and ours as well).

Chef Jon Ashton’s Rosemary Apricot Pork Tenderloin    Yield: 8 servings

Prep 30 mins / Cook 20 mins

Barry uses a mortar & pestle to crush
dried rosemary.

2 pounds pork tenderloin

3 tablespoons olive oil

6 tablespoons finely minced rosemary

6 garlic cloves, minced

Coarsely ground black pepper

1 teaspoon salt

1 cup apricot preserves

3 tablespoons fresh lemon juice

2 garlic cloves, pressed

1.  Preheat oven to 400°. 

2.  Use a sharp knife to remove the silverskin from the tenderloin.

Barry removes the tough membrane (silverskin) from the surface of the pork tenderloin.

3.  Brush pork with 1 tablespoon oil; sprinkle with rosemary, garlic, salt and pepper. Heat remaining 2 tablespoons oil in large ovenproof skillet over medium-high heat. Add pork and cook until brown on all sides, turning often, about 5 minutes. 

4.  Transfer pan to oven, and roast pork until meat thermometer registers 150°, about 20 to 30 minutes.

The tenderloin is ready to go into the oven.

5.  While pork roasts, combine preserves, lemon juice and garlic. Add a little water to thin sauce if needed.

Heating with melt the preserves but if they are still too thick, add a little water.

6.  Remove pan from oven and brush jam mixture over pork. Let rest 8 minutes. Cut crosswise into 1/4 -inch-thick slices.

7.  Serve on top of polenta. Drizzle sauce on top.

Recipe without photos:

Chef Jon Ashton’s Rosemary Apricot Pork Tenderloin    Yield: 8 servings

Prep 30 mins / Cook 20_ mins

2 pounds pork tenderloin

3 tablespoons olive oil

6 tablespoons finely minced rosemary

6 garlic cloves, minced

Coarsely ground black pepper

1 teaspoon salt

1 cup  apricot preserves

3 tablespoons fresh lemon juice

2 garlic cloves, pressed

1.  Preheat oven to 400°. 

2.  Use a sharp knife to remove the silverskin from the tenderloin.

3.  Brush pork with 1 tablespoon oil; sprinkle with rosemary, garlic, salt and pepper. Heat remaining 2 tablespoons oil in large ovenproof skillet over medium-high heat. Add pork and cook until brown on all sides, turning often, about 5 minutes. 

4.  Transfer pan to oven, and roast pork until meat thermometer registers 150°, about 20 to 30 minutes.

5.  While pork roasts, combine preserves, lemon juice and garlic. Add a little water to thin sauce if needed.

6.  Remove pan from oven and brush jam mixture over pork. Let rest 8 minutes. Cut crosswise into 1/4 -inch-thick slices.

7.  Serve on top of polenta. Drizzle sauce on top.