The Pioneer Woman Tasty Kitchen
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Herb Roated Pork Tenderloin with Preserves

5.00 Mitt(s) 5 Rating(s)5 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 5

Prep:

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Level: Easy

System:

12
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Description

A ridiculously simple dish that looks like you spent way more time on it than you did. My favorite kinds of recipes!

Ingredients

  • 2 whole Pork Tenderloins
  • Salt And Pepper, to taste
  • 8 Tablespoons Herbes De Provence, Or More If Needed
  • 1 cup Preserves (fig, Peach, Plum)
  • 1 cup Water
  • 1 Tablespoon Vinegar

Preparation

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 12 to 15 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, grits…anything you’d like!

One Comment

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fightpilotswife on 9.16.2011

Can’t wait to try this with some of the peach preserves we did last month!!!

5 Reviews

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MaryEllen Poulin on 3.6.2014

I made this tonight and it is absolutely delicious! It just melted in my mouth. I made yams with it and portabello mushrooms alongside. Oh my, the best!!!

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WestieMom on 2.4.2014

Full of taste – love the flavor of the herbs and preserves together. I needed to roast mine about 8 minutes longer; no big deal. Loved the ease of this but it looks sophisticated enough for company!

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csemsack on 3.21.2013

Delish! Used blueberry lavender preserves. Had to roast an additional 6 minutes.

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Beth Neperud on 11.10.2011

It took longer than the recipe stated for mine as well, but the flavor was great! I loved the way the herbs looked on the pork at the end of cooking! It looked like you must have spent hours putting it together when it’s actually super easy!

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JoAnn on 10.31.2011

We used peach preserves and it was awesome! I had to cook it a little longer than what was suggested on the recipe, but I think that is because I need a new oven. :)

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