Serves 6
| 2 | pork tenderloins (about 4 pounds total), or 1 center-cut pork loin, halved lengthwise |
| Olive oil (for sprinkling) | |
| Salt and pepper, to taste | |
| 2 | tablespoons dried basil |
| 1 | tablespoon chopped fresh thyme |
| 2 | teaspoons sugar |
| 1 | cup apricot preserves |
| ½ | cup apple cider |
| 1 | tablespoon brandy |
| 1 | tablespoon apple cider vinegar |
1. Set the oven at 400 degrees. Set a rack in a rimmed baking sheet.
2. Sprinkle the pork tenderloins with oil, salt, and pepper. Set the pork on the rack and sprinkle it with basil, thyme, and sugar.
3. Roast the tenderloins for 20 minutes, or the loin 25 minutes, or
until it is done to medium (160
degrees on a meat thermometer). Remove from the oven and let the pork rest for 10 minutes.
4. Meanwhile, in a saucepan over medium heat, combine the preserves, cider, brandy, and vinegar. Cook, stirring constantly, for 10 minutes, or until it reduces by half. Serve with the sauce.
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Adapted from "The B.T.C. Old-Fashioned Grocery Cookbook"