Wow – gorgeous weather out there today – sunny and 75 so this one’s gonna be a quickie :) For the entrée of my Mother’s Day Menu I decided to make a Rosemary Apricot Pork Tenderloin. I originally saw this in Self Magazine a year or so ago and its been on my ‘to-make’ list ever since.
This was my first time making pork tenderloin so I was a little nervous, but it turned out great! I have to say though this baby went back in the oven for another 15 min longer than the original recipe (I’ve reflected the change below) because it was a little pink for our liking. Wasn’t trying to make Mom sick on her special day😉. Point being, double-check your dish before diving in – just because a recipe says a specific time, doesn’t mean it’ll turn out the same for you. Like finger prints, everyone’s oven is different.
On to the ingredients…..
- Nonstick cooking spray
- 2 tablespoons Dijon mustard
- 2 tablespoons apricot fruit spread/jam
- 2 lb pork tenderloin
- 2/3 cup dried apricots
- 2 tablespoons fresh rosemary
- Preheat the oven to 450 degrees. Spray a baking sheet with nonstick cooking spray.
- Chop rosemary and apricots
- Combine mustard and apricot spread in a small bowl and microwave until soft (about 15 seconds)
- Make a length-wise cut in the pork tenderloin, 3/4 of the way through. Open the two flaps of the pork like a book. If you cut all the way through by accident, do not fear, it will still work
- Spread 1/2 of the mustard/apricot spread mixture over one side of the tenderloin. Top with the chopped apricots and 1/2 of the chopped rosemary
- With cooking twine, tie the tenderloin closed every few inches (I made 3 ties)
- On a very hot skillet, sear the tenderloin to lock in the juices. Rotate every 15 seconds to ensure each side is seared
- Place tenderloin seam-side (where the knots are) down on a baking sheet. Cover the top with the remaining mustard/apricot spread mixture and sprinkle with the remaining chopped rosemary
- Bake in the center of the oven for 35-40 minutes
- Let the tenderloin rest for 15 min after taking out of the oven
- Just before serving, cut the string and cut into 1 inch diagonal slices
- Decorate with the serving plate with a fee whole apricots and sprigs of rosemary
One remaining segment to the Mother’s Day Menu – check back tomorrow for Chocolate Cups with Raspberry Mousse Filling.
Time to get outside and enjoy that sunshine!