Photo: Copyright © 2014 by Ed Anderson
- 2 pork tenderloins (each 2 pounds)
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons dried basil
- 1 tablespoon chopped fresh thyme
- 2 teaspoons sugar
- 1 cup apricot preserves
- 1/2 cup apple cider
- 1 tablespoon brandy
- 1 tablespoon apple cider vinegar (Dixie prefers the Bragg brand)
Preheat the oven to 400°F.
Rub the pork tenderloins with the oil, and season with salt and pepper. Put them on a rack set over a baking sheet and sprinkle with the basil, thyme, and sugar.
Roast until the pork is medium (160°F on a meat thermometer), 20 minutes. Remove the pan from the oven and let the pork rest for 10 minutes before slicing.
Meanwhile, in a saucepan set over medium heat, combine the preserves, cider, brandy, and vinegar. Cook, whisking constantly, until reduced by half, 10 minutes.
To serve, divide the pork among serving plates and drizzle the sauce over the top.