Double-Duty Apricot Pork Tenderloin

• 1 pork tenderloin (1 pound)
• 1/4 teaspoon salt, divided
• 1/4 teaspoon pepper
• 1/4 cup apricot preserves
• 2-1/2 teaspoons minced fresh rosemary, divided
• 1 teaspoon prepared horseradish
• 1 garlic clove, minced
• 1 large sweet potato, peeled and thinly sliced
• 1 tablespoon olive oil

1. Preheat oven to 375u0b0. Sprinkle pork with 1/8 teaspoon salt and pepper. Place in a 13x9-in. baking dish coated with cooking spray. Whisk preserves, 2 teaspoons rosemary, horseradish and garlic; brush over pork.
2. Combine sweet potatoes, olive oil and remaining rosemary; place around tenderloin. Sprinkle sweet potatoes with remaining salt.
3. Bake until a thermometer inserted in pork reads 145u0b0, about 25-30 minutes. Let stand 5 minutes. Slice half of the pork and serve with sweet potatoes. Save remaining pork for Pork with Spanish Rice or another use.

pork tenderloin, salt, pepper, apricot preserves, fresh rosemary, horseradish, garlic, sweet potato, olive oil

Taken from www.tasteofhome.com/recipes/double-duty-apricot-pork-tenderloin/ (may not work)