Ingredients
2
pork tenderloins (about 3/4 pound each)
1
teaspoon salt
1
teaspoon dried thyme leaves
1/2
teaspoon coarsely ground pepper
1
tablespoon olive oil
1/2
cup fresh orange juice
2
tablespoons Dijon-style mustard
2
tablespoons brown sugar
1
teaspoon grated orange peel
1/4
cup chopped dried apricots
Preparation
Heat oven to 450°F. In a small bowl, mix together salt, thyme and pepper; rub over pork.
Heat oil in large, heavy skillet over medium-high heat. Place pork in skillet; cook turning with a tongs, until nicely browned, about 4 minutes per side. Remove; place in 15x10-inch baking pan with sides.
In same skillet over medium heat, add orange juice and mustard, using a whisk to scrape up any browned bits from the bottom. Remove from heat. Stir in the brown sugar, orange zest and apricots. Spoon mixture over pork.
Bake, uncovered, basting with the sauce occasionally about 20 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.
Remove from oven; cover and let stand 10 minutes before serving.
To serve, set pork on cutting board; slice into medallions, cutting at a diagonal going with the grain of the meat.
