Laun/Pruett Recipe Collection
Pork Tenderloin with Apricot Glaze

2 pork tenderloins, about 1 3/4 pounds to 2 pounds total
3/4 cup apricot preserves
2 tablespoons soy sauce
1 tablespoon vinegar
2 tablespoons Dijon-style mustard, divided
1 teaspoon ground ginger
1/4 teaspoon ground black pepper

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 degrees F.
Brush tenderloins with glaze a couple of times during cooking, and again at end. Discard remaining glaze. Slice to serve.
Serves 4 with leftovers.

for 4:
Nutrition Facts
Calories 398 calories
Protein 40 grams
Fat 7 grams
Sodium 719 milligrams
Cholesterol 112 milligrams

Recipe Contributed by Mary Ann Laun