Ingredients
2 pork tenderloins (about 1 pound each)
1/2 cup GOLDEN BLOSSOM HONEY
1/2 cup grainy mustard
2 cloves garlic, finely minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 (16 ounce) jar apricots, drained and rinsed
Honey Tips
Honey Is One of the Oldest Foods
Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils.
Directions
Line a broiler pan with foil. Coat with non-stick cooking spray.
Trim fat from tenderloins. Place in prepared pan.
Whisk together honey, mustard, garlic, salt and pepper. Drizzle each tenderloin with enough sauce to coat well. Reserve remaining sauce.
Broil pork about 6-inches from heat for 8 minutes. Turn meat, place apricots in pan, drizzle with some of the reserved sauce. Broil another 8 minutes, basting meat often, until the internal temperature of pork reaches 145° and apricots are beginning to brown. Remove tenderloins to a platter. Cut crosswise into slices and drizzle with any remaining sauce. Spoon apricots around meat and serve.
Note: if apricots brown too quickly, remove from pan and keep warm until pork is done.
Serves: 4-6
Trim fat from tenderloins. Place in prepared pan.
Whisk together honey, mustard, garlic, salt and pepper. Drizzle each tenderloin with enough sauce to coat well. Reserve remaining sauce.
Broil pork about 6-inches from heat for 8 minutes. Turn meat, place apricots in pan, drizzle with some of the reserved sauce. Broil another 8 minutes, basting meat often, until the internal temperature of pork reaches 145° and apricots are beginning to brown. Remove tenderloins to a platter. Cut crosswise into slices and drizzle with any remaining sauce. Spoon apricots around meat and serve.
Note: if apricots brown too quickly, remove from pan and keep warm until pork is done.
Serves: 4-6
