¼ cup Apricot Preserves
2 Tbsp Country Style Dijon Mustard
½ tsp Dried Rosemary (chopped)
2 Pork Tenderloins, 1 lb each
Preheat oven to 425 degrees. Spritz a baking sheet with cooking spray. Combine preserves, mustard and rosemary in a small bowl. Place tenderloins on baking sheet (leave about 2 inches of space between them); brush each with apricot mixture. Roast 30 minutes, or until meat thermometer reaches 150F at the thickest part. Remove from oven, let stand 5 minutes before slicing diagonally.