Pork Tenderloin with Roasted Apricots

The sweet tart flavor of the apricots and mustard sauce is a delicious complement to the tender pork. Makes a superb presentation.


2 pork tenderloins (about 1 pound each)


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

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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&deg 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