Wow, what a wonderful meal this was. I love it. This was the first time I used Herbs de Provence, I think I am a huge fan, I paired it with a nice fig jam. Try making a gravy with the juices and serve it with a mashed potato, Simply elegant.
Ingredients
2 whole Pork Tenderloins
Salt & P, to taste
8tbsp Herbs De Provence
1 sprig of fresh rosemary.
1c fig preserves
1c Water
1tbsp Vinegar
Method
Preheat oven to 425°. Season pork tenderloins liberally with salt and pepper, rosemary then with Herbs de Provence, pressing to get the herbs to adhere to the pork.
Place the pork in a large skillet or french oven 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.
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