9 Reviews

This recipe is the one you whip out when guests come for dinner. Super easy and super impressive means happy dinner guests and more time for entertaining.

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jaclynkb December 28, 2010

This recipe is WONDERFUL. I was most surprised by how good it was. I cooked the pork in the oven. I just didn't feel like hanging out at the grill. It was just great. This is a wonderful recipe for company or a large family gathering.

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carolily531 June 03, 2010

Another winner from our own Miss ~Rita. What a great tenderloin. It was moist, tender and delicious. It tasted as wonderful as it smelled while grilling. The combo of spices & seasonings was perfect. My very picky dh was in heaven. No sauce for him, means plenty for me. This sauce is not to be missed. The apricots, thyme, sherry wine vinegar and crystallized ginger created a very memorable treat. This dish was quick and easy to make with excellant results. We will be enjoying this again often during the grilling season. Thanks for sharing Rita. Made for Herbs of the Month - Rosemary :)

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Baby Kato April 22, 2010

We loved this! The whole family enjoyed it and the leftover pork made scrumptious sandwiches the next day!

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Candy C July 19, 2009

So good!!! Make the pork exactly as stated using dried herbs. The smell from the grill was amazing. The sauce I used Red Wine vinegar and bottled crushed ginger, not crystallized and it was fabulous.

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nbentson May 02, 2008

Fantastic!!! This was a huge hit with DH. :) I'll have to make it again, for sure.

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dicentra August 01, 2007

Made this as stated - used dried herbs using suggestion of mixing with a little olive oil so it can adher better to meat. This was wonderful! Nice herb taste to it and the sauce complimented it very well - made it for my book group dinner and everyone loved it!

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MA HIKER June 19, 2007

Great flavor!!!! I used peach preserves cuz that is what I had. And also Red Wine vinegar. I made one pork tenderloin and 3 boneless pork chops.

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Charmie777 June 03, 2007

Made this according to Rita, except for not adding the oregano and crystallized ginger. Delicious without those two items. Rubbed the tenderloin with a little olive oil to help the herb mixture adhere to the pork better. I would definitely make this again. Thanks, Rita.

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Marie May 09, 2005
Apricot-Ginger Pork Tenderloin