Apricot Rosemary Pork Loin

• pork tenderloin
• 1 C breadcrumbs
• apricot paste
• 8-10 dried apricots, diced
• 3.5 T Olive Oil (divided)
• 6 sprigs fresh rosemary, chopped coarsely (divided)
• salt
• pepper

1. Heat the oven to 375
2. Pat the tenderloin dry with a paper towel and then sprinkle with salt and pepper.
3. Heat 2T olive oil in a skillet over medium high heat until it shimmers. Add the pork and brown on all sides.
4. While the pork is browning, mix the breadcrumbs with 1T olive oil and 4 sprigs of coarsely chopped rosemary.
5. Remove the pork and place in a casserole. Spread apricot paste on the top of the loin, and then cover the loin with the bread crumb mixture. Place in the oven to bake until a thermometer inserted into the center of the loin reads 145
6. While the loin is in the oven, mix the diced, dried apricots with the rest of the chopped rosemary. Drizzle with olive oil and sprinkle with salt and pepper.
7. Let the loin rest for 5min before serving. Cut into round medallions and top with the dried apricot-rosemary mixture.

pork tenderloin, breadcrumbs, apricot paste, olive oil, rosemary, salt, pepper

Taken from www.epicurious.com/recipes/member/views/apricot-rosemary-pork-loin-1277520 (may not work)