For a variation, mix 3 tablespoons coarse ground mustard or Dijion mustard and 1/2 teaspoon dried thyme into the jam before brushing onto tenderloin.
Course dairy free, gfcf, gluten free, pork
Servings 6to 8
Author Angela Litzinger at test.angelaskitchen.com
Ingredients
2poundspork tenderlointrimmed of fat if needed
1/2tablespoonolive oil
saltto taste
ground black pepperto taste
3/4cupapricot preserves
Instructions
Set oven rack to 6 inches from heat. Preheat broiler.
Line a rimmed baking pan with parchment or foil. Place pork tenderloins on parchment and rub with oil. Season with salt and pepper.
Broil tenderloins for 10 minutes, flipping meat partway through cooking time. Meanwhile, heat apricot jam just until soft.
After 10 minutes, remove tenderloins from oven and brush with apricot jam. Continue broiling for 10 minutes more, brushing with more jam every 5 minutes and flipping as needed. Cook until temperature of meat if 155 degrees F on an instant read thermometer.
Tent tenderloins with foil and allow to rest for 10 minutes before slicing.