2 small pork tenderloins (about 1.5-2 pounds total)
3/4 tsp salt
1/2 tsp pepper
1 pound fresh apricots, quartered and pitted
Instructions
Preheat broiler.
Line the rack of a broiler pan with foil.
Whisk together mustard and jam in a small bowl.
Whisk together 1/3 cup mustard mixture with garlic in a large bowl.
Pat pork dry, then sprinkle all over with a teaspoon of salt and 1/4 teaspoon pepper. Coat pork with 2 Tablespoons of mustard garlic mixutre, then arrange without crowding onto a broiler pan.
Toss apricots and remaining 1/4 tsp of salt and papper with remaining mustard garlic mixture. Arrange apricots in 1 layer around pork, including the space in between the tenderloins, and broil 5 to 6 inches from heat, turning pork over once, until thermometer inserted diagonally in the center of each tenderloin registers 145 degrees F and the apricots are softened, approx 15 minutes.
Transfer pork to cutting board, leave apricots in pan.
Let stand for five minutes.
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.
Originally Submitted
11/28/2010
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