Ingredients

The following ingredients have 12 Servings
  • 2 whole pork tenderloins
  • Salt and pepper, to taste
  • 8 tbsp. herbes de provence, or more if needed
  • 1 c. preserves (fig, peach, plum)
  • 1 c. water
  • 1 tbsp. vinegar
  • Mashed potatoes or grits, for serving

Instruction

  • Preheat oven to 425. Season pork tenderloins liberally with salt and pepper, then with Herbs de Provence, pressing to get the herbs to adhere to the pork.
  • 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). 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. Serve with mashed potatoes, grits...anything you'd like!