Jun 25, 2008

Apricot Glazed Pork Tenderloin

This was one of the first recipes that got me very interested in food. I used to make it a lot when I first started cooking, but I hadn't made it in awhile.

The sauce is what is so great about this. Apricot preserves and Dijon mustard - so yummy! I always make more than is called for so that I have enough to dip, dip, dip away!
Apricot Glazed Pork Tenderloin
from Everyday Food

Serves 4
2 pork tenderloins (about 12 ounces each), trimmed of excess fat
1 tablespoon olive oil
Coarse salt and ground pepper
1 jar (10 to 12 ounces) apricot jam, (about 1 Cup)
1/4 cup spicy brown mustard

1. Heat broiler; set rack 4 inches from heat.
2. Line a rimmed baking sheet with foil.
3. Rub pork with oil; season with salt and pepper. Broil 10 minutes.
4. Meanwhile, in a small saucepan, whisk together jam and mustard.
5. Cook over medium heat until jam melts, 3 to 4 minutes; remove from heat.
6. Transfer half to a small bowl for brushing. Cover pan to keep remaining sauce warm.
7. Remove pork from broiler; brush with reserved sauce.
8. Continue broiling until pork is blackened in spots and registers 150 degrees on an instant-read thermometer, 5 to 10 minutes more.
9. Cover pork loosely with foil; let rest 5 minutes before slicing. Serve drizzled with warm sauce.

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