Apricot Glazed Tenderloin - King's Olive Oil
2/3 Cup Apricot Balsamic 1/4 Cup Smooth Apricot Preserves 2 Tablespoons Lemon Juice 1 Teaspoon Herbs de Provence Salt and Pepper 1.25 Pound Pork Tenderloin, Tri
Ingredients
- 2/3 Cup Apricot Balsamic
- 1/4 Cup Smooth Apricot Preserves
- 2 Tablespoons Lemon Juice
- 1 Teaspoon Herbs de Provence
- Salt and Pepper
- 1.25 Pound Pork Tenderloin, Trimmed of Excess Fat
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