1 cup Apricot Balsamic Vinegar
2 tablespoons lemon juice
1 teaspoon herbes de provence
kosher salt & freshly ground black pepper
1.25 pound pork tenderloin, trimmed of excess fat & silverskin
1. Take the pork out of the fridge. Preheat oven to 425 degrees F.
2. Combine the vinegar, lemon juice & herbes de provence in a small pot. Bring to a simmer over medium heat and keep it at a hearty simmer for about 10 minutes, until thickened. Salt and pepper to taste. You can pour some of the glaze into a small bowl for serving.
3. Place the pork on a parchment lined baking sheet and season all over with salt and pepper. Brush generously on all sides with the glaze and bake for about 15 minutes, or until the pork registers 140-145 on a meat thermometer. Let the pork rest for 10 minutes before slicing. Serve with additional glaze.
This recipe makes extra glaze, enough to use on two tenderloins.
Adapted from Kitchenetteblog.com