By June 2026. Ethan and Mia set a wedding date: March next year. A spring wedding at a venue with a kitchen they'll have access to because of course they are going to be involved in the food at their own wedding, because of course they are. Mia wants to help cook for her own reception. Ethan said, "We want the food to taste like us." I understand. I want the food to taste like us too and I've been planning the family contribution for two weeks already.
They asked me to make the rehearsal dinner. In my kitchen if it's feasible, or a rented space that replicates my kitchen's feeling. I said yes, of course, what do you want? Ethan said: "Something that feels like home but better." I said, "I know exactly what that is." He said, "I know you do." That's the whole thing, twenty years of this kitchen arriving at: my son's rehearsal dinner, which he described using the language I gave him.
Mason called from CIA and asked what he could contribute. I said the bread. He said, "Brown butter rolls." I said yes. He said, "I've been working on a version that's better than the one you make." I said, "Let's see it at the rehearsal." He said, "Bet." My sons, competing through care. This family.
I planted the tomatoes. The garden is in. The summer is here. The wedding is nine months away. The third book is four months from its cover. Everything is in motion. The kitchen keeps its time.
When Ethan said “something that feels like home but better,” I knew immediately it had to involve the herb garden and something worthy of a celebration — something that bridges the everyday and the extraordinary the way a rehearsal dinner should. This rosemary-apricot pork tenderloin is exactly that: the rosemary already growing in the same beds as those tomatoes I just planted, the apricot glaze bringing a sweetness that feels like an occasion without trying too hard. It’s the dish I keep coming back to when I need the table to feel like both a weeknight and a milestone at the same time.
Rosemary-Apricot Pork Tenderloin
Prep Time: 15 min | Cook Time: 25 min | Total Time: 40 min | Servings: 6
Ingredients
- 2 pork tenderloins (about 1 lb each), trimmed
- 1/2 cup apricot preserves
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon apple cider vinegar
Instructions
- Preheat and prep. Preheat oven to 425°F. Pat pork tenderloins dry with paper towels and season all over with salt and pepper.
- Make the glaze. In a small saucepan over medium-low heat, whisk together the apricot preserves, Dijon mustard, minced garlic, rosemary, apple cider vinegar, and red pepper flakes if using. Stir until preserves are melted and glaze is smooth, about 3 minutes. Remove from heat and set aside half the glaze for serving.
- Sear the pork. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Add the tenderloins and sear, turning occasionally, until browned on all sides, about 4–5 minutes total.
- Glaze and roast. Brush the seared tenderloins generously with half the apricot-rosemary glaze. Transfer the skillet to the preheated oven and roast for 18–22 minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F.
- Rest and slice. Remove from oven and let the pork rest on a cutting board for 5 minutes before slicing into 1/2-inch medallions. This keeps the juices where they belong.
- Serve. Arrange sliced pork on a platter and drizzle with the reserved glaze. Garnish with a few fresh rosemary sprigs if desired.
Nutrition (per serving)
Calories: 285 | Protein: 34g | Fat: 9g | Carbs: 16g | Fiber: 0g | Sodium: 390mg