Ingredients
3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary, crushed3 tablespoons olive oil, divided4 garlic cloves, minced1 teaspoon salt1/2 teaspoon pepper2 pork tenderloins (1 pound each)GLAZE:1 cup apricot preserves3 tablespoons lemon juice2 garlic cloves, minced
Preparation
In a small bowl, combine the rosemary, 1 tablespoon oil, garlic, salt and pepper; brush over pork.
In a large cast-iron or other ovenproof skillet, brown pork in remaining oil on all sides. Bake at 425° for 15 minutes.
In a small bowl, combine the glaze ingredients; brush over pork. Bake until a thermometer reads 145°, 10-15 minutes longer, basting occasionally with pan juices. Let stand 5 minutes before slicing.
