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- 1 tablespoon dried rosemary, crushed
- 1 tablespoon dried thyme, crumbled
- 1 tablespoon ground cumin
- 2 teaspoons coarsely ground pepper
- 2 teaspoons paprika
- 2 teaspoons celery seeds
- 2 (1 lb) pork tenderloin, all visible fat removed
Dijon-Apricot Mop Sauce
- 1 teaspoon vegetable oil
- 1 small onion, finely chopped (3/8 cup)
- 1⁄2 cup cider vinegar
- 1⁄4 cup honey
- 1⁄4 cup all-fruit apricot preserves
- 2 tablespoons Dijon mustard
- 1 teaspoon grated lemon, zest of
- 1 tablespoon fresh lemon juice
- vegetable oil cooking spray
- In a small bowl, combine rub ingredients.
- Using your hands or a spoon, rub mixture evenly over pork, set aside.
- Preheat oven to 350 degrees or preheat grill on medium-high.
- For mop sauce, heat oil in a small saucepan over medium-high heat, swirling to coat.
- Saute onion for 2 to 3 minutes, or until translucent, stirring occasionally.
- Stir in remaining sauce ingredients.
- Bring to a boil.
- Reduce heat and simmer for 5 minutes, stirring occasionally.
- (You may wish to reserve 1/2 cup sauce to use as a dipping sauce for cooked pork.) Lightly spray a broiling pan and rack with vegetable oil spray.
- Put tenderloins on rack in pan.
- Bake for 30 minutes.
- Using a pastry brush or basting mop (a small dishwashing mop can be used, new and clean, of course), baste on all sides.
- Bake for 10 minutes, then baste again.
- Bake for 10 to 15 minutes, or until pork is no longer pink in the center or registers 165 degrees on meat thermometer.
- Or grill tenderloins for 10 minutes per side (40 minutes total), then baste with mop sauce and cook for 2 to 3 minutes per side, or until pork is cooked through.