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Roast Pork with Fruit Preserves



Serves: This depends on the size of your pork tenderloins or roast. Best guess: 6-10


2 pork tenderloins or 1 small pork roast, about 1 ½-2 lbs total

Salt and Pepper

1-2 Tbsp Flying Olive Herbs de Provence Extra Virgin Olive Oil

1 Tbsp Herbs de Provence dried herbs

1 cup peach, fig, or plum preserves

¼ cup Flying Olive Peach (to go with the Peach preserves, in photo), Fig (with fig preserves), or Black Currant (for plum preserves) Balsamic Vinegar or any combination of Flying Balsamic Vinegar and preserves desired

¼ cup water


Preheat the oven to 400 degrees.

Take the pork out of the refrigerator to warm up before starting to cook. (I usually start the next process and let it warm up with the rub.) Rub the pork with the Flying Olive Herbs de Provence Extra Virgin Olive Oil. Sprinkle the Herbs de Provence dried herbs over the pork and rub it in well. Sprinkle with salt and pepper and place in the oven. Cook 10-15 minutes for tenderloin, 25 minutes for mini pork loin before using a meat thermometer to determine if it has reached 160 degrees. Place back in the oven until cooked through. Remove it when done, and let it sit under a loose piece of foil for about 10 minutes.

Meanwhile, add the preserves and Flying Olive Balsamic combination of choice in a saucepan on medium heat. Add the water and stir until the preserves have melted a bit. Bring to a simmer and reduce heat. Stir occasionally. Continue to cook for about 15 minutes or until the preserve mixture coats the back of a spoon. Remove from the heat.

Slice the pork into thick pieces, about 1,” or whatever you prefer. Spoon the sauce over the pork slices. Serve. The sauce is delicious over rice or couscous!

Submitted by Barb L.