Boy, have I got a great, easy yet unforgettable recipe to share with you today! Well, I absolutely cannot take credit for this. I purchased some gorgeous pork tenderloin (yes, it captured my heart the moment I laid eyes on it), but had no idea what to do with it. Sure, I could’ve cooked it in my foolproof crockpot and drenched it in some kind of sauce or marinated and grilled it…but I really wanted to try something new. I knew I didn’t want to mess with it too much, as it was perfect just the way it was. So after searching through my favorite food sites like a mad woman, I came upon The Pioneer Woman’s recipe. Minimal ingredients, easy directions..I was sold!
Herb Crusted Pork Tenderloin
- 2 whole pork tenderloins
- 2 Tbs garlic
- 8 Tbs Herbs de Provence
- Salt and pepper to taste
- 1 cup preserves of choice
- 1 cup water
- 1 Tbs vinegar
* I used raspberry preserves bc I thought the added tanginess would be lovely in this dish.
- Preheat oven to 425 F.
- Clean tenderloin. Make sure to remove all the silverskin. Season with salt and pepper. Rub on garlic and Herbs de Provence.
- Bake in a greased baking sheet pan for approx 12-15 min. Let sit for about 10 min before slicing.
- In a small sauce pan, simmer preserves, water, and vinegar together until they thicken.
- Pour sauce over pork. Serve with favorite sides.
I enjoyed the pork with some fingerling potatoes and roasted broccoli. And now that I think of it (I actually made this recipe before Thanksgiving), I could’ve totally used cranberries instead of the raspberry preserves! Perfect for this time of the year! I also hadn’t purchased my roaster (why did it take me so long to get it?!..it’s glorious, I tell ya) when I made this, so I’m totally going to use it to make this recipe again! I’ll let you know if it makes a big difference, since I just baked it in a cookie sheet this first time around.
Hope you give this recipe a try. I bow before you, Ree Drummond!