Recipe from Janet Meyne
Roast
½ tsp dried rosemary
½ tsp dried thyme
½ tsp dried basil
1 tbls olive oil
1 large clove garlic, minced
3 lb pork tenderloin
Combine the rosemary, thyme, basil, oil, and garlic in a bowl. Rub into roast. Place roast in heavy-duty sealable plastic bag. Refrigerate for 6-8 hours. Preheat oven to 350 degrees. Remove roast from bag & place in greased roasting pan. Bake for 1½ hours or until reaches 160 degrees. Cover with foil if roast becomes too brown. Let stand 10 minutes before slicing. Serve with Apricot Mustard Sauce.
Apricot Mustard Sauce
¾ cup apricot preserve
1/3 cup Dijon mustard
1½ tsp cornstarch
1/3 cup soy sauce
¾ cup water
Mix the preserves, mustard, and cornstarch in a small saucepan. Whisk together. Cook over medium heat, stirring constantly. Add the say sauce and water gradually. Bring to a boil and reduce heat. Simmer for 2-3 minutes to thicken, stirring constantly.
