Ingredients Weight Measure
Basil leaves for garnish

Dry Herb Blend

Ingredients Weight Measure
Basil, dried 2 Tbsp.
Thyme, dried 2 Tbsp.
Rosemary, dried 1 Tbsp.
Oregano, dried 1 Tbsp.
Rubbed sage 1/2 Tbsp.
Granulated garlic 1/2 Tbsp.
Red pepper flakes, crushed 1/2 Tbsp.
Salt 1 tsp.
Freshly ground black pepper 1/2 tsp.

Apricot Glaze

Ingredients Weight Measure
Olive oil 2 Tbsp.
Shallots, minced 1 Tbsp.
Ginger, minced 1 tsp.
Garlic, minced pinch
TABASCO® brand Original Red Sauce 3 Tbsp.
Apricot preserves 1 cup
Water 1/2 cup
Rice wine vinegar 1/4 cup
Soy sauce 1 Tbsp.
Salt and freshly ground pepper to taste

Sweet & Sour Shallots

Ingredients Weight Measure
Shallots, whole, peeled 2 lbs.
Balsamic vinegar 1 cup
Rice wine vinegar 1/2 cup
Brown sugar 2 Tbsp.
Olive oil 2 Tbsp.
Black currants 1/4 cup
TABASCO® brand Original Red Sauce 1 Tbsp.


  1. For Dry Herb Blend, mix all ingredients and set aside.
  2. For Apricot Glaze, heat olive oil and sauté shallots, ginger and garlic in medium saucepan. Add rest of ingredients. Bring to boil; then remove from heat. Let cool; then transfer to blender. Blend thoroughly, adjusting seasonings with salt and freshly ground black pepper. Hold warm.
  3. For Sweet & Sour Shallots, combine shallots, balsamic vinegar, rice wine vinegar, brown sugar, olive oil and currants in ovenproof dish and cover with foil. Preheat oven to 350°F and roast for 1/2 hour or until shallots are tender. Remove from oven and add TABASCO® Sauce. Strain (reserve juice and skim off oil) and set aside but keep them warm.
  4. To complete dish, rinse pork tenderloins and trim them of all fat and silver skin. Next, roll each tenderloin in Dry Herb Blend until coated on all sides. In hot sauté pan, sear tenderloins on all sides until desired doneness (3 minutes on each side for medium). Remove from pan and let rest for 1 minute. Place one-fourth portion Sweet & Sour Shallots on each plate, and then ladle some strained sauce around each bed of shallots. With very sharp knife, slice tenderloin into 5 pieces and arrange on each plate. Drizzle with Apricot Glaze and garnish with fresh basil.

Yield: 5 servings