2 whole Pork Tenderloins
8 T Herb de Provence, or more
1 cup plum preserves or fig preserves
1 cup water
1 T vinegar
Salt and pepper to taste
Preheat oven to 425 degrees. Season pork tenderloins liberally with salt and pepper, then with Herbs de Provence, pressing to get the herbs to adhere to the pork.
Place the pork on a rack or in a large skillet and roast in the oven for 12 to 15 minutes (until pink is gone). Remove from oven and let rest for 10 minutes.
While pork is resting, combine preserves, water, vinegar in a small pan and bring to a simmer.
Slice pork into thick slices, then spoon the sauce over the slices. Serve with mashed potatoes and Iron Hub Grenache. Serves 12.
From: Ree/ The Pioneer Woman