quasi-landlord emailed me this pork tenderloin recipe with a note saying that she had an extra jar of apricot preserves that i could have whenever i was ready to try this out. she also had some cajun seasoning that one of us had bought for a different recipe, but she didn't like it as much as some other brand she had so the seasoning came home with me. i had dijon mustard on hand but it wasn't the grainy kind, because jewel was out of small jars of grainy dijon and i wasn't about to go traipsing hither and yon for something that i only needed a tablespoon of for this recipe. i used a 12-inch cast iron skillet and i think i'd have better results on a gas stove and/or if i wasn't cooking a few other things while this was on the stove top. the flavors are great, but the bacon wasn't as brown/crispy as i thought it should be. i'd make it again if i happen to catch pork tenderloin on sale or just had one in the freezer that i wanted to make use of.
i overbaked the sweet potatoes for this hash, which was annoying because the resulting texture wasn't really what i wanted. i probably should've checked the potatoes after 40 minutes or so in the oven, but in my defense, the potatoes i had were kinda large and so i figured they'd need the full hour. oops. i used 1/2 teaspoon each of dried thyme and sage because no way was i buying fresh herbs when i only needed a teaspoon or two of them. the garlic cloves i had were on the large side, so i only used 2. this is a great side dish and i would make it again, keeping an eye on the sweet potatoes as they're baking so they're still kinda firm.
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