Roast Pork Tenderloin with Apricot Glaze
1/4 cup apricot preserves (or apricot fruit spread)
2 Tbsp country-style Dijon mustard
1/2 tsp dried rosemary, chopped
2 pork tenderloins, 1 lb each
Preheat oven to 425°F. Spritz a baking sheet with cooking spray.
Combine preserves, mustard, and rosemary in a small bowl.
Place tenderloins on baking sheet (leave about 2 inches of space between them); brush each with the apricot mixture.
Roast for 30 minutes, or until an instant-read meat thermometer inserted in the thickest part reads 150°F.
Remove from oven, and let stand 5 minutes before slicing diagonally.
Quickie-side suggestion: Serve with sauteed zucchini and bowtie pasta tossed with feta and fresh mint.