Apricot Glazed Pork Tenderloin

2 pork tenderloins
3 TBS olive oil
3 cloves garlic, pressed
salt and pepper
1 onion, sliced
1/4 cup good white wine
1 TBS balsamic vinegar
1/2 cup apricot preserves
 
Rub tenderloins with 2 TBS olive oil, garlic and salt and pepper. Let marinade for 30 minutes or up to 2 hours.

Preheat oven to 400 degrees.

In a large dutch oven, heat remaining olive oil over medium heat. Add onion and cook until just starting to brown.
Add pork tenderloin and brown on all sides.
Add wine and scrape up all brown bits. Add apricot preserves and stir to combine. Spoon liquids over the pork.
Put in a 400 degree oven and roast, basting 2-3 times for 20-25 minutes, until done.
Rest for 10 minutes, cut and serve with onions and pan sauce.


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