Apricot Thyme Glazed Pork Tenderloin (inspired by Britta Maslyk)
1 pork tenderloin (about 1 1/2 lbs.)
2 Tbsp. olive oil
1/2 tsp salt
1/4 tsp. freshly ground pepper
1/2 c. Just Jan’s Apricot Spread
2 Tbsp. Dijon mustard
2 cloves minced garlic
1 Tbsp. fresh thyme (or 1 tsp dried thyme)
3 Tbsp. water (if you’re lucky enough to have sherry, white wine or chicken broth, use that)
Salt and pepper the pork tenderloin. Coat the tenderloin with the dijon mustard. Brown in a hot skillet on medium high heat for 5 minutes on each side.
While the pork is browning, mix together the Just Jan’s Apricot Spread, minced garlic and thyme. After the pork is nicely browned, coat it with the apricot mixture.
Add the 3 Tbsp. of liquid to the pan. The heat of the pan and the added liquid will de-glaze the pan and bring up the brown bit from the skillet adding to the richness of the sauce.
Cover the skillet and place in a 425 degree oven for about 15-17 min. Internal temp of the pork should be 145 degrees. After you remove the pan from the oven let the meat sit for at least 5 minutes before slicing.
Any vegetable you have on hand is great roasted along side the pork in the hot oven making this meal super quick. We roasted sweet potatoes and added an arugula side salad with a Just Jan’s Kadota Fig Spread vinaigrette.