Rosemary and apricot pork loin recipe

Two strong flavors, one fantastic dish

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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

Serves 4


  • 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


  1. Preheat oven to 400 degrees F.
  2. Brush the pork with 1 tablespoon of oil. Sprinkle with rosemary, garlic, salt and pepper.
  3. Heat the remaining tablespoon of oil in a large ovenproof skillet over medium-high heat.
  4. Add the pork and cook until it is brown on all sides, turning often (about 5 minutes).
  5. Transfer the pan to the oven and roast the pork until a meat thermometer registers 150 degrees F (about 15 minutes).
  6. While the pork roasts, combine the preserves and lemon juice in a small bowl.
  7. When the meat has reached the appropriate temperature, remove the pan from the oven and brush the preserves mixture over the pork.
  8. Let your slab of meat rest 8 minutes, then cut it crosswise into 1/4-inch thick slices.
  9. Drizzle any remaining sauce on top.

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