Recipe by Beth Brogan
From "Everyday Food". Easy, quick and delicious. Great for a weeknight meal, but definitely company-worthy. I usually double the sauce because it's so good.
Top Review by tjones17
I would give this 10 stars if I could! My sister submitted it and first gave this recipe to me last year - since then I have made it many times, always with foolproof results. It is easy to make but you would never guess it from the presentation and taste. It is the ONLY way I make pork tenderloin now. And yes the sauce is so good that I also double it! Thanks Beth for sharing it! Lor
- 2 (12 ounce) pork tenderloin, trimmed of excess fat
- 1 tablespoon olive oil
- coarse salt
- ground pepper
- 1 (10 ounce) jar apricot jam
- 1⁄4 cup spicy brown mustard
Directions See How It's Made
- Heat broiler. Set rack 4 inches from heat. Line a rimmed baking sheet with foil. Rub pork with oil; season with salt and pepper. Broil 10 minutes.
- In a small saucepan, whisk together jam and mustard. Cook over medium heat until jam melts (3-4 minutes). Remove from heat. Transfer 1/2 sauce to a small bowl for brushing. Cover saucepan to keep remaining sauce warm.
- Remove pork from broiler; brush with reserved sauce. Continue broiling until pork is blackened in spots and registers 150 degrees on an instant read thermomenter. (Approx. 5-10 minutes).
- Cover pork loosely with foil and let rest 5 minutes. Slice into medallions and drizzle with warm sauce.