Herb Roated Pork Tenderloin with Preserves

Name: Herb Roated Pork Tenderloin with Preserves
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 12
Cuisine: Global
Ingredients: 2 whole Pork Tenderloins; 237 milliliters Preserves (fig, Peach, Plum); 12 servings Salt And Pepper, to taste; 1 Tbsp Vinegar; 237 milliliters Water

Herb Roated Pork Tenderloin with Preserves might be just the main course you are searching for. This recipe serves 12. One serving contains 442 calories, 63g of protein, and 11g of fat. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. If you have vinegar, water, salt and pepper, and a few other ingredients on hand, you can make it. To use up the vinegar you could follow this main course with the Vinegar Pie as a dessert.

Instructions

Preheat oven to 42

Equipment you will use

Oven

Season pork tenderloins liberally with salt and pepper, then with Herbs de Provence, pressing to get the herbs to adhere to the pork.

Ingredients you will need

Herbes De Provence

Pork

Salt And Pepper

Herbs

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).

Ingredients you will need

Pork

Equipment you will use

Frying Pan

Oven

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.

Ingredients you will need

Preserves

Vinegar

Sauce

Water

Pork

Equipment you will use

Oven

Frying Pan

Serve with mashed potatoes, grits...anything you'd like!

Ingredients you will need

Potato

Grits

Equipment

Oven

Frying Pan

Ingredients

Servings:

whole Pork Tenderloins 237milliliters

Preserves (fig, Peach, Plum)12servings

Salt And Pepper, to taste 1Tbsp

Vinegar 237milliliters

Water

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin on the menu? Try pairing with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Agua de Piedra Gran Seleccion Malbec with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.