Pork Tenderloin with Apricot Glaze
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Ingredients
- 2 pork tenderloins, about 1 3/4 lbs. to 2 lbs. total
- 3/4 c. apricot preserves
- 2 T. soy sauce
- 1 T. vinegar
- 2 T. Dijon-style mustard, divided
- 1 t. ground ginger
- 1/4 t. ground black pepper
Instructions
- For glaze, in blender container combine preserves, soy sauce, vinegar, 1 tablespoon mustard, ginger, and pepper.
- Blend until smooth.
- Pour over tenderloin.
- Barbeque on top rack not too hot!
- Internal temperature (measured with a meat thermometer) registers 155°F.
- Brush tenderloins with glaze a couple of times during cooking, and again at end.
- Discard remaining glaze.
- Slice to serve.
Notes
Serves 4 with leftovers.
- 2 pork tenderloins, about 1 3/4 lbs. to 2 lbs. total
- 3/4 c. apricot preserves
- 2 T. soy sauce
- 1 T. vinegar
- 2 T. Dijon-style mustard, divided
- 1 t. ground ginger
- 1/4 t. ground black pepper
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