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½ cup apricot preserves
¼ cup balsamic vinegar
2 tablespoons lemon juice
1 teaspoon herbes de provence
kosher salt & freshly ground black pepper
1 pork tenderloin, trimmed of excess fat & silverskin
Preheat the oven to 425 degrees. In a small sauce pan, stir together the preserves, vinegar, lemon juice and herbs. Bring to a simmer over medium heat and cook for 10 minutes, until thick. Season to taste with salt and pepper. Reserve 1/3 cup of the glaze for serving.
Season the tenderloin with salt and pepper. Place on a greased baking sheet and coat the pork with the glaze, using a brush, on all sides. Bake for 15 to 20 minutes, until a meat thermometer 140 degrees. Let the pork rest 10 minutes before slicing, serve with reserved glaze
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