Pork Tenderloin with Apricot Mustard

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1/2 cup grainy mustard
1/2 cup apricot jam
1 garlic clove, minced
2 small pork tenderloins (1.5 to 2 lb total)
3/4 tsp salt
1/2 tsp black pepper
1 pound fresh apricots, quartered and pitted

Preheat broiler and line rack of a broiler pan with foil (?)

Whisk together mustard and jam in small bowl .Whisk together 1/3 cup mustard mixture with garlic in large bowl.

Pat pork dry, then sprinkle all over with tsp salt and 1/4 tsp pepper. Coat pork with 2 tbsp mustard-garlic mixture, then arrange without crowding on broiler pan.

Toss apricots and remaining 1/4 tsp salt and pepper with remaining mustard/garlic mixture. Arrange apricots in 1 layer around pork and broil 5-6 inches from heat, turning pork over once, about 15 minutes. Transfer pork to cutting board and let stand 5 minutes.

Cut pork crosswise into 1/2 inch thick slices and transfer to platter. Spoon apricots over pork and serve remaining mustard-jam mixture on the side.

Note: I BBQ'd this in tin foil until it was almost done, then took the pork out and onto the grill so it was charred and cooked through the rest of the way. The apricots I would do in a separate foil thing on the BBQ if you're not doing it in the oven.

- From Canadian Living

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