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 tenderloins, about 3/4 to 1 pound each
1/2 cup apricot preserves
1 tablespoon finely chopped crystallized ginger
1 tablespoon sherry wine vinegar
1/4 teaspoon dried thyme
Directions:
In a small bowl, combine oil, oregano, salt, thyme, black pepper, red pepper and garlic.
Rub mixture on all sides of pork tenderloins, rubbing it into meat surface.
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.
Meanwhile, make sauce:.
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.
Remove tenderloins from grill and let rest 10 minutes. Slice and serve with sauce.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.