The aroma of rosemary and the flavor of apricot preserves dominate seared and roasted pork loins in the most delicious way possible.
Rosemary and apricot pork loin
- 1 pound pork tenderloin
- 2 tablespoons olive oil
- 3 tablespoons fresh rosemary, finely-minced (or 1 tablespoon dried)
- 2 garlic cloves, minced
- Fresh ground black pepper and salt
- 3/4 cup apricot preserves
- 1 tablespoon lemon juice
- Preheat oven to 400 degrees F.
- Brush the pork with 1 tablespoon of oil. Sprinkle with rosemary, garlic, salt and pepper.
- Heat the remaining tablespoon of oil in a large ovenproof skillet over medium-high heat.
- Add the pork and cook until it is brown on all sides, turning often (about 5 minutes).
- Transfer the pan to the oven and roast the pork until a meat thermometer registers 150 degrees F (about 15 minutes).
- While the pork roasts, combine the preserves and lemon juice in a small bowl.
- When the meat has reached the appropriate temperature, remove the pan from the oven and brush the preserves mixture over the pork.
- Let your slab of meat rest 8 minutes, then cut it crosswise into 1/4-inch thick slices.
- Drizzle any remaining sauce on top.