Makes 6 to 8 servings
2 tablespoons olive oil
2¼ pounds pork tenderloin (2 pieces)
½ teaspoon garlic salt
½ teaspoon hot paprika
¼ teaspoon ground black pepper
Apricot Sauce (recipe follows)
1. Preheat oven to 350°. Rub olive oil over each tenderloin. Sprinkle
with garlic salt, paprika, and pepper. Place on roasting pan, and bake for
20 minutes. Remove from oven, and let stand for 15 minutes. Slice into 1-inch-thick slices.
2. Heat a nonstick skillet over medium-high heat. Sear pork slices for 1 to 2 minutes per side until lightly browned. Serve with Apricot Sauce.
Makes 1 cup
1 (18-ounce) jar apricot preserves
¼ teaspoon salt
¹⁄8 teaspoon crushed red pepper
¹⁄8 teaspoon ground black pepper
Juice of 1 lemon
1. In a small nonstick skillet, stir together preserves, salt, red pepper, black pepper, and lemon juice. Bring to a simmer over low heat, stirring until preserves melt and a sauce forms, about 5 minutes.
Perfectly roasted pork tenderloin finished with a drizzle of sweet Apricot Sauce is delicious enough to make you forget about your allegiances to the traditional Easter ham and give this Pork Tenderloin with Apricot Sauce a try this year.