1-2-3 PORK TENDERLOIN WITH APRICOT-MUSTARD GLAZE

1-2-3 Pork Tenderloin with Apricot-Mustard Glaze image

Provided by Patty Ward

Categories Pork

Time 30m

Number Of Ingredients 10

2 pork tenderloins about 3/4 to 1 pound each
1 tsp salt
1/2 tsp freshly ground black pepper or to your taste
1 tsp dried thyme leaves
1 Tbsp olive oil
1/2 c fresh orange juice
2 Tbsp dijon-style mustard
2 Tbsp brown sugar, light
1 tsp grated orange peel
1/4 c dried apricots, chopped

Steps:

1. Heat oven to 450 degrees F. In a small bowl mix salt, thyme and pepper together and rub over pork.
2. Heal oil in large, heavy skillet over medium-high heat. Place pork in skillet; cook turning with tongs until nicely browned, about 4 minutes per side. Remove; place in a 15X10-inch baking pan with sides.
3. In same skillet over medium heat, add orange juice and mustard using a whisk to scrape up any browned bits from the bottom. Remove from heat. Stir in the brown sugar, orange zest and apricots.
4. Bake uncovered; basting with the sauce occasionally about 20 minutes or until por has slight blush of pink in center and meat thermometer inserted in center reads 145 to 150 degrees F.
5. Remove from oven; cover and let stand 10 minutes before serving.
6. To serve; set pork on cutting board and slice into medallions, cutting at a diagonal going with the grain of the meat.