Herb Roasted Pork Tenderloin with Preserves
Before I share the recipe, I’ll just say it: I’m not wild about pork tenderloin. It’s good, of course. It’s fine. But in my experience, it usually needs…something. Lots of something. Seasoning. Marinade. Sauce. Glaze. The flavor of pork tenderloin itself is rather neutral, so it begs for lots of adornments.
Enter: this recipe, which is hardly a recipe at all. Just a quick little throw-together dish that looks like you spent way more time on it than you did.
- 2 whole Pork Tenderloins
- Salt And Pepper, to taste
- 8 Tablespoons Herbes De Provence, Or More If Needed
- 1 cup Preserves (fig, Peach, Plum)
- 1 cup Water
- 1 Tablespoon Vinegar
Preparation time 5mins
Cooking time 20mins
Adapted from thepioneerwoman.com
Preheat oven to 425. Season pork tenderloins liberally with salt and pepper, then with Herbs de Provence, pressing to get the herbs to adhere to the pork.
Place the pork on a rack or in a large skillet and roast in the oven for 12 to 15 minutes (or until no longer pink). Remove from the oven and let it rest for 10 minutes.
While the pork is resting, combine preserves, water, and vinegar in a small pan and bring to a simmer.
Slice pork into thick pieces, then spoon the sauce/glaze over the slices. Serve with mashed potatoes, grits...anything you'd like!