6 Servings 30 min Cook
1 1/2 Lb Pork Tenderloin
1/2 Cup Apricot Jam
3/4 Tsp Salt
3 Cup, sliced Apricots, Raw
1 Cloves, minced Garlic
1/2 Cup Mustard
1/2 Tsp Pepper
Preheat broiler and line rack of a broiler pan with foil.
Whisk together mustard and jam in a small bowl.
Whisk together 1/3 cup mustard mixture with garlic in a large bowl.
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.
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 145F and apricots are softened, about 15 minutes.
Transfer pork to a cutting board (leave apricots on pan) and let stand 5 minutes.
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).