Herb Crusted Duroc Pork Tenderloin with Apricot Glaze
Herb Crusted Duroc Pork Tenderloin with Apricot Glaze
Herb Crusted Duroc Pork Tenderloin with Apricot Glaze
Directions
In a bowl mix 2 tbsp olive oil, pepper, basil, sage, and parsley. Rub this mixture over the tenderloins place in a pan cover and refrigerate overnight for best flavor.
Pre heat oven to 400 degrees F.
Remove pork from refrigerator and let rest at room temperature for 8-10 minutes before cooking for best results.
In a sauté pan add 1 tbsp olive oil over medium high heat. Caramelize tenderloins in pan then transfer to oven proof pan. Cook tenderloin until internal temperature reaches 150 degrees F.
Remove from oven and allow to rest for 10 minutes before carving for juicer tenderloin. Carve and portion on four plates top with apricot glaze and serve.
Ingredients
2 Allegiance® Pork. Tenderloin, cleaned
1 tbsp Roma® Oil, Olive
1/2 tsp Magellan® sea salt
1/2 tsp Magellan® Black Pepper, ground
2 tbsp Peak Fresh Produce® Sage, chopped
2 tbsp Peak Fresh Produce® Basil, chopped
2 tbsp Peak Fresh Produce Parsley, chopped
12 oz Magellan® Apricot Glaze, (see recipe below)
Magellan® Apricot Glaze
Directions
Heat olive oil over medium heat in a saucepan.
Add apricots, onion, crushed chili, salt, pepper, and garlic and cook or 1-2 minutes.
Pour in red wine and reduce by half.
Pour in orange juice then whisk in sugar and green onion.
Simmer for 20-30 minutes until glaze coats the back of a spoon.
Ingredients
1/2 cup Magellan® dried apricots, sliced
1/4 cup Piancone® red cooking wine
1 tsp Roma Garlic, chopped
1/2 cup Peak Fresh Produce® Onion(s), Green, chopped
1/4 cup Peak Fresh Produce® Onion(s), White, small dice
