Herbed Pork Loin with Apricot Mustard Sauce

By Mountain_Lady

Ingredients

• Apricot Mustard Sauce:
• 3 to 4 pounds pork tenderloin, trimmed
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1 Tablespoon olive oil
• 1 large clove garlic; minced
• 3/4 cup apricot preserves, pureed
• 1/3 cup Dijon mustard
• 1 1/2 teaspoons cornstarch
• 1 1/2 teaspoons bottled brown bouquet sauce
• 1/3 cup soy sauce
• 3/4 cup water

Preparation

Step 1

Place pork flat in single layer in glass pan. Mix herbs, oil and garlic; pour over meat and rub the oil mixture thoroughly on to all surfaces. Cover and refrigerate overnight or at least 6 to 8 hours. Roast uncovered at 350 degrees for about 20 to 25 minutes per pound of total weight to an internal temperature of 160 degrees. (About 1 1/2 hours, begin checking after 1 hour.) Let sit 10 minutes. Slice diagonally just before serving and spoon a strip of warm sauce across slices. Pass extra sauce.

In processor or blender, puree preserves and transfer to small bowl. Stir in the mustard and cornstarch and gradually add remaining ingredients. Heat in pan on the stove over medium to high heat, stirring constantly, until sauce thickens and simmers 1 minute.