Jalapeno-Apricot Pork Tenderloin

• 2 teaspoons olive oil
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1 pork tenderloin (3/4 pound)
• 1/3 cup apricot preserves
• 1 tablespoon lime juice
• 1 tablespoon diced seeded jalapeno pepper
• 1/4 teaspoon ground cumin
• 1/8 teaspoon garlic salt

1. Combine the first six ingredients; rub over pork. Cover and refrigerate for up to 2 hours.
2. Place pork in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 400u0b0 for 15 minutes.
3. In a small bowl, combine the glaze ingredients; spoon 1/4 cup over pork. Bake 5-10 minutes longer or until a thermometer reads 160u0b0. Let stand for 5 minutes before slicing. Serve with remaining glaze.

olive oil, garlic, oregano, salt, ground cumin, ground coriander, pork tenderloin, apricot preserves, lime juice, pepper, ground cumin, garlic salt

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