Rosemary-Apricot Pork Tenderloin
- 1 tablespoon country Dijon mustard
- 1 tablespoon apricot fruit spread
- 1 1 pound pork tenderloin
- 1/3 cup dried apricots, chopped
- 1 tablespoon fresh rosemary, chopped
1. Preheat the oven to 450 degrees F. Coat a baking pan with cooking spray. Combine the mustard and fruit spread in a small bowl; microwave until spread is soft. Make a lengthwise cut in the tenderloin about three-fourths of the way through; open the two sides like the pages of a book. Spread half the mustard mixture over one cut side of the pork; top with the apricots and sprinkle with half the rosemary. Tie the roast closed every couple of inches with cooking string and place it seam side down on the baking sheet. Spread the remaining mustard mixture over the outside of the pork and sprinkle with half the remaining rosemary. Bake in the center of the oven 24 minutes. Just before serving, remove the string and cut diagonally across in 1/2-inch slices. Sprinkle with remaining rosemary.