Pork Tenderloin with Apricot Mustard
1/2 Cup GRAINY MUSTARD
1/2 cup apricot jam
1 garlic clove, minced
2 small pork tenderloin, 1 1/2-2 pounds total
3/4 teaspoon salt
1/2 teaspoon black pepper
1 pound fresh apricots, quartered and pitted
Preheat broiler and line rack of a broiler pan with foil.
Whisk together mustard and jam in a small bowl. Whisk together 1/3 cup mustard mixture with garlic in a large bowl.
Pat pork dry, then sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper. Coat pork with 2 tablespoons mustard-garlic mixture, then arrange without crowding on broiler pan.
Toss apricots and remaining 1/4 teaspoon each salt and pepper with remaining mustard garlic mixture. Arrange apricots in a single layer around park and broil 5-6 inches from heat, turning pork over once, until thermometer inserted diagonallyinto center of each tenderloin registers 145 degrees and apricots are softened, about 15 minutes. Transfer pork to a cutting board and let stand 5 minutes.
Cut pork crosswise into 1/2 inch thick slices and transfer to a platter. Spoon apricots over pork and serve remaining mustard jam mixture on the