Rosemary-Apricot Pork Tenderloin

• 3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary, crushed
• 3 tablespoons olive oil, divided
• 4 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 pork tenderloins (1 pound each)
• 1 cup apricot preserves
• 3 tablespoons lemon juice
• 2 garlic cloves, minced

1. In a small bowl, combine the rosemary, 1 tablespoon oil, garlic, salt and pepper; brush over pork.
2. In a large ovenproof skillet, brown pork in remaining oil on all sides. Bake at 425u0b0 for 15 minutes.
3. In a small bowl, combine the glaze ingredients; brush over pork. Bake 10-15 minutes longer or until a thermometer reads 160u0b0, basting occasionally with pan juices. Let stand for 5 minutes before slicing.

fresh rosemary, olive oil, garlic, salt, pepper, pork, apricot preserves, lemon juice, garlic

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