Category Archives: Pork

Rosemary Apricot Pork Tenderloin

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


  1. Preheat the oven to 450 degrees. Spray a baking sheet with nonstick cooking spray.
  2. Chop rosemary and apricots
  3. Combine mustard and apricot spread in a small bowl and microwave until soft (about 15 seconds)
  4. 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 🙂
  5. 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
  6. With cooking twine, tie the tenderloin closed every few inches (I made 3 ties)
  7. On a very hot skillet, sear the tenderloin to lock in the juices.  Rotate every 15 seconds to ensure each side is seared
  8. 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
  9. Bake in the center of the oven for 35-40 minutes
  10. Let the tenderloin rest for 15 min after taking out of the oven
  11. Just before serving, cut the string and cut into 1 inch diagonal slices
  12. Decorate with the serving plate with a fee whole apricots and sprigs of rosemary 🙂

Bon appetit!

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!