Loved it. Following the suggestion to use EVOO instead of butter, I roasted the meat for a little under 30 minutes before basting, and took it out a little early as well. We like our pork tenderloin on the medium rare side. I had half the amount of apricot preserves on hand, but it worked fine. I also followed the suggestion to use fresh minced garlic instead of powdered. I heated the sauce mix in the microwave to make it spreadable. I served the meat, sliced in 1/2 inch slices, over a salad of mixed greens (sweet frisee, red oak, lollo rossa, green tango), that had been tossed with scallions, mandarin orange sections, and chopped smoked almonds with a homemade dijon vinaigrette. Drizzled the sauce on the meat before serving. It was superb.
Was this review helpful?
2 users found this review helpful
Loved it. Following the suggestion to use EVOO instead of butter, I roasted the meat for a...