Prep 10 mins
Cook 45 mins
This is such an easy recipe to throw together. Easily prepared in a toasted oven or conventional over.
- 1 (1 lb) pork tenderloin, trimmed
- 1 garlic clove, sliced into 6 thin pieces
- 1⁄2 cup apricot preserves (preferably with whole fruit)
- 1⁄2 medium lemon, juice of
- 1⁄8 teaspoon red pepper flakes
- 1⁄8 teaspoon cumin
- 1 tablespoon olive oil
- Heat the toaster oven (or conventional oven) to 400°.
- Place the pork tenderloin in a shallow ovenproof dish.
- Cut 6 (1-inch) slits evenly spaced across the top, insert the garlic pieces, and season well with salt and freshly ground black pepper.
- Let sit at room temperature for 20 minutes while the oven is heating.
- In a small bowl, mix together the apricot preserves, lemon juice, red pepper flakes, and cumin. (If the preserves are still thick, add more lemon juice; don’t add too much, though, because the mixture should remain dense, not be runny.)
- Season with salt and freshly ground black pepper.
- Set aside.
- Coat the tenderloin with olive oil and roast for 20 minutes.
- Remove from the oven and spread evenly with the apricot mixture.
- Return the pork to the oven and roast for another 5 to 10 minutes, or until the internal temperature reaches 160°F.
- Remove from the oven and let rest 5 to 10 minutes before slicing and serving.
We've made this so many times ,can't count. Absolutely divine. Jasmine rice goes well with it as well.
What a tasty dish dojemi. Thank you so much for sharing your recipe, which I will be making often. It was awesome. The pork was perfectly cooked, tender and juicy, while the sauce was delicious; fruity, spicy and sweet. I served the tenderloin slices on top of romaine lettuce, drizzled with balsamic glaze and garnished with sliced green onions. It was a wonderful pairing of flavors, resulting in a memorable meal, best of all it was quick to make.