Herb Crusted Pork Tenderloin

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

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Ingredients:

• 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.

Directions:

1. Preheat oven to 425 F.
2. Clean tenderloin.  Make sure to remove all the silverskin.  Season with salt and pepper.  Rub on garlic and Herbs de Provence.
3. Bake in a greased baking sheet pan for approx 12-15 min.  Let sit for about 10 min before slicing.
4. In a small sauce pan, simmer preserves, water, and vinegar together until they thicken.
5. 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!