Pork Tenderloin. Farm Raised without hormones or antibiotics. So, incredibly delicious. I have never cooked a Pork Tenderloin before, I do not know why. We were in heaven! This lovely meal will grace our plates more often for sure.
I really was not sure how to proceed, but went on a whim. Such simple ingredients to create a divine dish!
2 lbs. free range pork tenderloin roasts
fresh cracked pepper
2 Tblsp. Apricot Jam (I used a jam with no sugar - sweetened in fruit juice)
1 Tblsp. Tamari Sauce
1 tsp. Dijon Mustard
2 minced garlic cloves
Preheat the oven to 375 degrees. Place the tenderloins onto a rack in a roasting pan. Season well with pepper, and place into the oven.
Meanwhile, in a bowl mix up the Apricot Dijon Glaze and set aside. Twenty minutes into the cooking time, pour the glaze over the tenderloins, spreading evenly. Continue to bake for another 20-30 minutes, until cooked through or has reached an internal temperature of 160 degrees.
Place on a platter, covered in foil to rest for 10 minutes.
Slice and serve with any side dishes.