Pork Tenderloin with Apricot Mustard

epicurious.com

Spencer307

I'm a stranger in a strange land, a mom, a translator(for now) and countless other things I probably shouldn't write.

½ cup grainy mustard

½ cup apricot jam

1 garlic clove, forced through a garlic press

2 small pork tenderloins (1 ½ to 2 pounds total)

¾ teaspoon salt

½ teaspoon black pepper

1 pound fresh apricots, quartered and pitted

Special equipment: an instant-read thermometer

Directions at epicurious.com

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