Apricot Rosemary Pork Loin

1. 1

   Heat the oven to 375

2. 2

   Pat the tenderloin dry with a paper towel and then sprinkle with salt and pepper.

3. 3

   Heat 2T olive oil in a skillet over medium high heat until it shimmers. Add the pork and brown on all sides.

4. 4

   While the pork is browning, mix the breadcrumbs with 1T olive oil and 4 sprigs of coarsely chopped rosemary.

5. 5

   Remove the pork and place in a casserole. Spread apricot paste on the top of the loin, and then cover the loin with the bread crumb mixture. Place in the oven to bake until a thermometer inserted into the center of the loin reads 145

6. 6

   While the loin is in the oven, mix the diced, dried apricots with the rest of the chopped rosemary. Drizzle with olive oil and sprinkle with salt and pepper.

7. 7

   Let the loin rest for 5min before serving. Cut into round medallions and top with the dried apricot-rosemary mixture.

* Per serving · 4 servings · Values may vary.