- 2/3 Cup Apricot Balsamic
- 1/4 Cup Smooth Apricot Preserves
- 2 Tablespoons Lemon Juice
- 1 Teaspoon Herbs de Provence
- Salt and Pepper
- 1.25 Pound Pork Tenderloin, Trimmed of Excess Fat
Preheat oven to 425. Combine preserves, balsamic, lemon juice, and Herbs de Provence in a small pot. Bring to a simmer over medium heat and keep it at a hearty simmer for 10 minutes, until thickened. Season to taste with salt and pepper. Pour some of the glaze into a small bowl and set aside. Place the tenderloin on parchment lined baking sheet and season with salt and pepper. Brush generously with glaze, on all sides. Bake until internal temperature is 140-145. Let rest for at least 10 minutes before slicing. Serve with remaining glaze.
