This is another recipe that I received from my friend Julie, who is a fantastic cook (She also shared the Pesto Turkey Burger recipe with me). My husband raves about it and you'll see why once you make it. Delicious!
1/4 cup apricot preserves or fruit spread
2 Tbsp country-style Dijon mustard
1/4 tsp dried rosemary, chopped (I like to use fresh)
2 pork tenderloins, 1 lb each
Preheat oven to 425 degrees. Spritz a baking sheet with cooking spray (I line the pan with foil first). Combine preserves, mustard and rosemary in a small bowl. Place tenderloins on a baking sheet (leave about 2 inches of space between them); brush each with the apricot mixture. Roast for 30 minutes, or until an instant-read meat thermometer inserted into the thickest part reads 150 degrees. Remove tenderloins from the oven and let stand 5 minutes before slicing diagonally.
I've found that the meat is even more flavorful if I marinate it. Simply brush the tenderloins with the apricot mixture, wrap in plastic wrap and leave it in the fridge overnight.