You’ll love this; simple, elegant, tasty, and there’ll be glaze left over for another day. To serve 4
to 6, you’ll need:
2/3 C. fruit preserves (apricot or cherry is good)
¼ C. balsamic vinegar
2 Tb. lemon or orange juice
1 tsp. dry thyme
1 ½ lb. pork tenderloin, silver skin removed
Salt and pepper to taste
Preheat your oven to 425 and take the pork out of the fridge – you want it close to room temp
when you cook it. Combine the preserves, vinegar, juice and thyme in a small pan. Bring it to a
simmer and cook ‘til it’s thick, about 10 minutes. Correct the seasoning with salt and pepper,
and reserve about ½ of the glaze for service. Place the pork on a foil lined baking sheet, salt and
pepper it, and brush it on all sides with the remaining glaze. Roast it for about 15 minutes or
until the pork reads 140-145 on a meat thermometer. Let it rest covered for 10 minutes, then
serve it with the reserved glaze, some fall squash and maybe some green beans. Porky heaven
in under ½ hour – great!!


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