- 1 – 1 1/2 pound pork tenderloin
- salt and pepper to taste
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 tablespoons dry white wine Pinot Grigio used
- 1 teaspoon fresh thyme
- 1/2 cup chicken stock
- 1/2 cup apricot preserves
- 1 tablespoon Dijon mustard
- Separate tenderloins, pat dry with paper towels and season with salt, freshly cracked black pepper on all sides and ends.
- Melt butter and add the olive oil in a large oven-safe skillet over medium-high heat and sear the tenderloin on all sides and ends.
- Pour the white wine (Pinot Grigio used), thyme and chicken stock into the skillet and bake at 400° for 10 minutes.
- In a small bowl whisk the apricot preserves and Dijon mustard together. Brush over the top, sides and ends of the tenderloins and continue baking another 10-15 minutes or until the tenderloins are done as you like:145° medium rare, 150° medium, 155-160° well done/no pink
- Remove from the oven, allow the pork to rest for 5 minutes, then slice and serve.