Pork Tenderloin with Apricot Mustard

Ingredients

• Pork tenderloin

  Fresh, loin, separable lean and fat, raw

  1 ½ lb or 680g

• Apricot jam

  Includes preserves

  ½ cup or 160g

• Salt

  Table

  ¾ tsp or 5g

• Apricots, raw

  3 cup, sliced or 495g

• Garlic

  Raw

  1 cloves, minced or 3g

• Mustard

  Prepared, yellow

  ½ cup or 125g

• Pepper

  Spices, black

  ½ tsp or 1g

Directions

1. Preheat broiler and line rack of a broiler pan with foil.
2. Whisk together mustard and jam in a small bowl. Whisk together 1/3 cup mustard mixture with garlic in a large bowl.
3. Pat pork dry, then sprinkle all over with teaspoon salt and 1/4 teaspoon pepper. Coat pork with 2 tablespoons mustard-garlic mixture, then arrange without crowding on broiler pan.
4. Toss apricots and remaining 1/4 teaspoon each salt and pepper with remaining mustard-garlic mixture. Arrange apricots in 1 layer around pork (including space between tenderloins) and broil 5 to 6 inches from heat, turning pork over once, until thermometer inserted diagonally into center of each tenderloin registers 145F and apricots are softened, about 15 minutes. Transfer pork to a cutting board (leave apricots on pan) and let stand 5 minutes.
5. 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 side (sweeten with additional jam if desired).

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