Favoreats
Favoreats LLC
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INGREDIENTS
1 1/2
to 2 pound pork tenderloin
salt and pepper
1 1/2 tsp
dried thyme
2 tbsp
butter (divided)
1 tbsp
olive oil
1/2 cup
white wine (Pinot Grigio was used)
1/2 cup
chicken stock (divided)
1 tbsp
finely minced fresh Rosemary
2
heaping tablespoons apricot preserves
1 tbsp
Dijon mustard
2 tbsp
soy sauce
1 tbsp
Worcestershire sauce