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2 pounds pork tenderloin
3 tablespoons olive oil
6 tablespoons finely minced rosemary
6 garlic cloves, minced
Coarsely ground black pepper
1 teaspoon salt
1 cup apricot preserves
3 tablespoons fresh lemon juice
2 garlic cloves, pressed
Instructions
3 tablespoons olive oil
6 tablespoons finely minced rosemary
6 garlic cloves, minced
Coarsely ground black pepper
1 teaspoon salt
1 cup apricot preserves
3 tablespoons fresh lemon juice
2 garlic cloves, pressed
1. Preheat oven to 400F.
2. Brush pork with 1 tablespoon oil; sprinkle with rosemary, garlic, salt and pepper. Heat remaining 2 tablespoons oil in large ovenproof skillet over medium-high heat. Add pork and cook until brown on all sides, turning often, about 5 minutes.
3. Transfer pan to oven, and roast pork until meat thermometer registers 150F, about 15 minutes.
4. While pork roasts, combine preserves, lemon juice and garlic.
5. Remove pan from oven and brush jam mixture over pork. Let rest 8 minutes. Cut crosswise into 1/4-inch-thick slices. Serve on top of polenta. Drizzle sauce on top. Serves 8.
Recipe by Relish Chef Jon Ashton, "Cozy Winter Dinner," December 2009.
Nutritional Information
2. Brush pork with 1 tablespoon oil; sprinkle with rosemary, garlic, salt and pepper. Heat remaining 2 tablespoons oil in large ovenproof skillet over medium-high heat. Add pork and cook until brown on all sides, turning often, about 5 minutes.
3. Transfer pan to oven, and roast pork until meat thermometer registers 150F, about 15 minutes.
4. While pork roasts, combine preserves, lemon juice and garlic.
5. Remove pan from oven and brush jam mixture over pork. Let rest 8 minutes. Cut crosswise into 1/4-inch-thick slices. Serve on top of polenta. Drizzle sauce on top. Serves 8.
Recipe by Relish Chef Jon Ashton, "Cozy Winter Dinner," December 2009.
Per serving: 300 calories, 7g fat, 85mg chol., 30g prot.,
27g carbs., 0g fiber, 360mg sodium.
27g carbs., 0g fiber, 360mg sodium.
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