3/4 Tsp. Dried thyme crushed
1/4 tsp. salt
1/4 tsp. pepper
2 tsp. cooking oil
1 3/4 pound pork tenderloin
1/3 c peach preserves or apricot preserves
2 tsp. Worcestershire sauce
1 tsp. grated ginger root or 1/4 tsp. ground ginger
- In a small mixing bowl stir together thyme, salt, and pepper. Rub cooking oil onto meat. Sprinkle herb mixture evenly onto meat. Rub in with fingers. Cover and refrigerate for 2 to 6 hours.
- Meanwhile, for glaze, stir together preserves, Worcestershire sauce, and ginger root. Set aside.
- Place tenderloin on a rack in a shallow roasting pan. Insert a meat thermometer. Roast in a 425* oven for 15 minutes. Spoon some of the glaze over tenderloin. Roast for 10 to 15 minutes more or till thermometer registers 160*. Spoon remaining glaze over tenderloin. Cover with foil and let stand 15 minutes before carving. Makes 4 servings.
