Pork Tenderloin With Apricot Mustard

• 1/2 cup grainy mustard
• 1/2 cup apricot jam
• 1 garlic clove, forced through a garlic press
• 2 small pork tenderloins (1 1/2 to 2 pounds total)
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound fresh apricots, quartered and pitted
• an instant-read thermometer

1. Preheat broiler and line rack of a broiler pan with foil.
2. Whisk together mustard and jam in a small bowl. Whisk together 1/3 cup mustard mixture with garlic in a large bowl.
3. Pat pork dry, then sprinkle all over with teaspoon salt and 1/4 teaspoon pepper. Coat pork with 2 tablespoons mustard-garlic mixture, then arrange without crowding on broiler pan.
4. Toss apricots and remaining 1/4 teaspoon each salt and pepper with remaining mustard-garlic mixture. Arrange apricots in 1 layer around pork (including space between tenderloins) and broil 5 to 6 inches from heat, turning pork over once, until thermometer inserted diagonally into center of each tenderloin registers 145u0b0F and apricots are softened, about 15 minutes. Transfer pork to a cutting board (leave apricots on pan) and let stand 5 minutes.
5. 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 (sweeten with additional jam if desired).

grainy mustard, apricot jam, garlic, pork, salt, black pepper, fresh apricots, thermometer

Taken from www.epicurious.com/recipes/food/views/pork-tenderloin-with-apricot-mustard-238677 (may not work)