Pork tenderloin with lingonberry glaze

Ingredients

PORK :

• 1 tablespoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon coarse salt
• 1/2 teaspoon pepper
• 1 1/2 to 1 3/4 lb. pork tenderloin
• 2 tablespoons olive oil

GLAZE :

• 3/4 cup lingonberry preserves
• 1/4 cup balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon sugar
• 2 teaspoons chopped fresh thyme
• 1/2 teaspoon coarse salt
• 6 fresh sage leaves

You may like

Pork butt with lentils (petit salé aux lentilles)

Preparation

• Heat oven to 350ºF. Combine Italian seasoning, garlic powder, 1 teaspoon salt and pepper in small bowl; rub over pork. Heat large skillet over medium-high heat until hot. Add oil; heat until hot.
• Cook pork 4 to 5 minutes or until browned on all sides. Place in greased 11x7-inch glass baking dish.
• Combine all glaze ingredients in small saucepan. Bring to a boil over medium heat; boil 5 minutes or until slightly thickened, stirring frequently. Pour over pork.
• Bake 25 to 30 minutes or until internal temperature reaches 145°F. to 150°F.
• Remove pork from baking dish; cover loosely with foil. Let stand 10 minutes. Slice across the grain into 1/2-inch pieces.
• Stir any juices from pork into glaze in pan. Serve over pork.