Ginger Pork Tenderloin

Ingredients:

• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano or 1 1/2 teaspoons fresh oregano
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme or 1 1/2 teaspoons fresh thyme
• 1/2 teaspoon dried rosemary or 1 1/2 teaspoons fresh rosemary
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon ground red pepper
• 2 garlic cloves, finely minced
• 2 (3/4-1 lb) well-trimmed 
  pork tenderloin, about 3/4 to 1 pound each

For the sauce:

• 1/2 cup apricot preserves
• 1 tablespoon finely chopped crystallized ginger
• 1 tablespoon sherry wine vinegar
• 1/4 teaspoon dried thyme

Directions:

1. In a small bowl, combine oil, oregano, salt, thyme, black pepper, red pepper and garlic.
2. Rub mixture on all sides of pork tenderloins, rubbing it into meat surface.
3. Place tenderloins in center of cooking grate. Grill 25 to 30 minutes for medium (160°F/71°C) and centers are still slightly pink, turning occasionally throughout grilling time to brown them evenly.
4. Meanwhile, make sauce:.
5. In small saucepan, combine all sauce ingredients. Cook over medium heat 2 to 3 minutes until jelly is melted and sauce is hot. Remove from heat and keep warm.
6. Remove tenderloins from grill and let rest 10 minutes. Slice and serve with sauce.

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Pork Tenderloin

Ingredients:

• 1 garlic clove, minced
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1/4 teaspoon thyme
• 1 lb pork tenderloin
• 1 tablespoon olive oil

Directions:

1. Mix garlic, salt, pepper & thyme in small bowl.
2. Rub mixture over tenderloin and wrap in plastic. Refrigerate for at least 4 hours or overnight.
3. Heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total.
4. Remove pork and place in a 9x13x2 pan.
5. Add enough water to come up to bottom edge of pork (about a half inch). I rinse my frying pan and scrape blackened bits for water.
6. Cover with foil and bake at 350 for approximately 45 to 50 minutes.
7. Boil the drippings and add a little cornstarch mixed with water to it for gravy. Season with salt & pepper. Good with mashed potatoes.

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