Ingredients
2 pork tenderloins (1 pound each)2 tablespoons olive oil1/2 teaspoon salt1/4 teaspoon pepper1 cup apricot preserves3 tablespoons sherry or reduced-sodium chicken broth1 tablespoon Dijon mustard2 garlic cloves, minced1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
Preparation
Place pork on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over pork.
Bake at 425° for 10 minutes. In a small bowl, combine the remaining ingredients; spoon over pork. Bake 10-17 minutes longer or until a thermometer reads 145°, basting occasionally with pan juices. Let stand for 5 minutes before slicing.
