Original recipe found here
INGREDIENTS:
- 2 whole Pork Tenderloins
- Salt And Pepper, to taste
- 8 Tablespoons Herbs De Provence (more If Needed
- 1 cup Preserves (fig, Peach, Plum)
- 1 cup Water
- 1 Tablespoon Vinegar
DIRECTIONS:
- Preheat oven to 425. Season pork tenderloins liberally with salt and pepper, then with Herbs de Provence, pressing to get the herbs to adhere to the pork.
- Place the pork on a rack or in a large skillet and roast in the oven for 15-18 minutes (or until no longer pink). Remove from the oven and let it rest for 10 minutes.
- While the pork is resting, combine preserves, water, and vinegar in a small pan and bring to a simmer.
- Slice pork into thick pieces, then spoon the sauce/glaze over the slices. Serve with mashed potatoes or grits.
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